Pumpkin season is in full swing. San Jacinto College's Andrea Huerta, North Campus
culinary arts program director, shares her own take on a seasonal classic. Delicious
for a holiday brunch, dessert, or even a snack!
Pumpkin Muffins with Cream Cheese Icing
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup apple juice
- 1/4 cup finely chopped walnuts
Instructions:
- Preheat oven to 350F. Use cupcake liners or grease 30 muffin cups.
- Stir flour, spices, baking soda, and salt together in a large bowl. In another large
bowl, combine sugar, pumpkin, eggs, oil, and juice. Beat until just blended.
- Add flour mixture to pumpkin mixture. Stir just until moistened; then add walnuts.
Spoon batter into prepared muffin cups, filling three-quarters full.
- Bake for 25 to 30 minutes, or until wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.
Store muffins in covered container or resealable plastic bags.
Cream Cheese Icing
Ingredients:
- 8 ounces cream cheese, softened
- 1 stick of butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions:
- Beat the cream cheese with an electric mixer 30 seconds. Add butter and beat 30 seconds
more.
- Add the powdered sugar and vanilla. Continue to beat until creamy.
- Frost muffins.
Learn more about the College's culinary arts programs, including pastry chef.