Ingredients
11-12 muffin cups
100g unsalted butter
110g light brown muscovado sugar
2 large free-range eggs
¼ tsp orange extract
180g all purpose flour
2 tsp baking powder
¾ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground cloves
¼ tsp ground nutmeg
160g pumpkin puree
50 ml juice from an orange
optional 80g walnuts, chopped
Cream Cheese Mixture
4oz cream cheese
2 Tbsp powdered sugar (or to taste)
Instructions
Preheat the oven to 180C/160C Fan/360F/Gas 4. Line the muffin tins.
Cream Cheese Mixture:
Make the cream cheese mixture by whipping together the cream cheese and powdered sugar. Set aside until the muffin batter is ready.
For the Muffin Batter:
Melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.
Add the zest of one orange to the pumpkin puree. If using nuts, add them here.
Sift the flour, baking soda and ground spices into a large mixing bowl. Stir in the salt and baking powder.
Fold the butter mixture into the dry ingredients until combined. Fold in the pumpkin mixture.
Scoop the mixture into the muffin tins. Fill each cup ¾ full. Place about ½-1 Tbsp of the cream cheese mixture in the top center of the muffin batter.
Bake for 18-22 minutes
Leave to cool in the pans for a few minutes then transfer to a wire rack to cool completely. Don't let them fully cool in the tins or the bottom of the muffins might be soggy.
