Saturday, 5 July 2014


2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoon cinnamon

2 teaspoon nutmeg

½ teaspoon all spice

1 cup brown sugar

1 cup white sugar

2/3 cup sour cream

1/3  cup  canola oil

4 large eggs

2 cups cooked pumpkin, pureed (approx 800 gm uncooked pumpkin)

Preheat oven to 180 c.
line 2 muffin tins with patty pans.

In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, all spice, brown and white sugar.

In another bowl, combine the sour cream, oil, eggs and pumpkin puree.

Gradually add the dry ingredients to the wet ingredients and mix to combine.

evenly divide the mixture between the 24 patty pans.

Bake for 20 to 25 minutes or until skewer comes out clean.



125 grams cream cheese room temp.
60 grams butter softened
2 teaspoons vanilla
1 1/2 cups icing sugar.

beat cheese and butter till smooth.

add vanilla

add icing sugar in 3 batches, beating till smooth.

pipe or spoon onto muffins.  sprinkle with cinnamon.

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