Pumpkin Spiced Muffin
A delicately spiced sponge that gives the signature warming flavours of the season of Autumn paired beautifully with a smooth coffee mascarpone chantilly.
Ingredients
Pumpkin Spiced Muffin
- 170g self-raising flour
- 200g golden caster sugar
- 120g sour cream
- 140g veg oil
- 100g hot water
- 1 large egg
- 1tsp espresso
- 1tsp salt
- Pumpkin Spice (1tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground
- cloves, pinch of all spice)
Coffee Mascarpone Topping - 200g mascarpone cheese
- Coffee essence
- 200g double cream
- 75g icing sugar
- 2tsp vanilla extract
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Method
Dissolve the espresso into the hot water and set aside. Then place the sour cream, veg oil
and egg into a bowl and combine.
Add the flour, sugar, salt and spices into the bowl and mix until nearly combined. Add the
coffee and stir before adding the chocolate chips.
Divide the mix between 8-10 muffin cases and bake at 150C for 20-25mins, or until a skewer comes out clean. Once baked, remove from the oven and place on a wire rack to cool fully.
To make the mascarpone topping, add the mascarpone, icing sugar and vanilla in a large bowl and beat to slacken. Add the coffee essence and cream and using a spatula combine until at soft peaks.
Transfer cream to a piping bag and pipe onto the cooled muffins.