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Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter
Panadería

Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter

1 hPara 12Nutri-Score D€€
de @wellmadebykiley79 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • butter (browned and cooled)Lácteos115 g
  • all-purpose flourCereales250 g
  • baking powderDespensa10 g
  • baking sodaDespensa3 g
  • saltEspecias3 g
  • pumpkin pie spiceEspecias8 g
  • cinnamonEspecias2 g
  • granulated sugarDespensa150 g
  • brown sugar (packed)Despensa100 g
  • eggs (room temperature)Lácteos2 piezas
  • pumpkin pureeDespensa250 g
  • vanilla extractDespensa10 ml
  • milk (room temperature)Lácteos60 ml
  • cream cheese (softened)Lácteos200 g
  • powdered sugarDespensa40 g
  • rolled oatsCereales40 g
  • flour (for the streusel)Cereales30 g
  • butter (cold, cubed, for the streusel)Lácteos30 g
  • brown sugar (for the streusel)Despensa30 g
  • cinnamon (for the streusel)Especias2 g

por ración

Nutrición

223kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol ×3
  • Varillas
  • Molde para magdalenas
  • Horno
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Brown the butter

    • Melt the butter in a saucepan over medium heat and cook until golden brown and nutty.
    • Pour into a bowl and let cool completely.
    Paso 1

  2. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside in the fridge until needed.
    Paso 2

  3. Make the oat streusel

    • Rub the cold cubed butter into the flour, oats, brown sugar and cinnamon until crumbly.
    Paso 3

  4. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a bowl.
    Paso 4

  5. Mix the wet ingredients

    • Whisk the cooled brown butter with the granulated sugar and brown sugar until smooth.
    • Beat in the eggs one at a time, then the pumpkin puree and vanilla.
    • Stir in the milk.
    Paso 5

  6. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined, without overmixing.
    Paso 6

  7. Rest the batter

    • Let the batter rest so the muffins bake up lighter with tall domed tops.
    Paso 7

  8. Assemble the muffins

    • Fill the muffin cups about halfway with batter.
    • Add a spoonful of cream cheese filling in the center.
    • Top with more batter and scatter the oat streusel over each muffin.
    Paso 8

  9. Bake

    • Bake in a preheated oven at 200 °C until golden and a skewer comes out clean.
    • Cool in the pan briefly, then transfer to a rack.
    Paso 9
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