About this recipe:Nutmeg, cardamom, cinnamon and ginger are just some of the spices found in these aromatic pumpkin muffins.
Makes: 12 muffins
190g plain flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
220g dark brown soft sugar
125ml vegetable oil
425g pumpkin puree
110g cream cheese
pumpkin or sunflower seeds, as garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease 12 muffin cups or line with paper cases.
Sift flour, cinnamon, mixed spice, nutmeg, ginger, salt, bicarb, allspice, cloves and cardamom in a bowl.
Beat brown sugar and eggs together with an electric mixer in a large bowl until smooth. Add vegetable oil and pumpkin; continue beating until well combined. Pour flour mixture into egg mixture and beat just until incorporated.
Fill prepared muffins cases about 1/2 full with muffin mixture. Spoon 1 teaspoon cream cheese into the centre of each muffin and poke it down into the middle with a finger. Sprinkle seeds over each muffin, if using.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in the tin 5 minutes and remove to a rack to cool completely. Be extra careful, the cream cheese stays hot for awhile!
You can find tinned or jarred pumpkin puree in some speciality shops or online. If not, use fresh pumpkin by simply steaming or boiling till soft, then mashing or pureeing in a blender.