Muffins & Cupcakes
For the pumpkin muffins:
For the mascarpone cream:
For decoration:
Soft, moist pumpkin muffins with a delicate vanilla flavour and warming notes of cinnamon and nutmeg. Gellwe Vanilla Flavour Pudding Mix gives the muffins a wonderfully tender texture, while a light mascarpone cream, crunchy walnuts and cinnamon sticks provide the perfect finishing touch. A delicious autumn treat for any occasion.
Cut the pumpkin in half, remove the seeds and peel off the skin. Dice the flesh and place it in a saucepan with a little water. Cook until tender, then blend until smooth. Measure out ½ cup of pumpkin purée for the muffins.
In one bowl, combine the spelt flour, Gellwe Vanilla Flavour Pudding Mix, baking powder, cinnamon and nutmeg. In a separate bowl, mix the pumpkin purée, sugar, melted butter, egg and natural yoghurt. Add the dry ingredients to the wet ingredients and stir gently until just combined.
Preheat the oven to 180°C. Line a muffin tin with paper cases and fill each case approximately three-quarters full with the batter. Bake for 20–25 minutes, until the muffins are golden brown. Remove from the oven and leave to cool completely.
Whip the chilled cream with the mascarpone and icing sugar until smooth, light and fluffy.
Pipe or spoon the mascarpone cream onto the cooled muffins. Sprinkle with chopped walnuts and decorate with cinnamon sticks before serving.
