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Pumpkin Cream Cheese Muffins
Panadería

Pumpkin Cream Cheese Muffins

45 minPara 12Nutri-Score D€€
de @yummyeats134 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • all-purpose flourCereales250 g
  • baking sodaDespensa5 g
  • baking powderDespensa5 g
  • pumpkin pie spiceEspecias6 g
  • saltEspecias3 g
  • granulated sugarDespensa200 g
  • brown sugar (packed)Despensa100 g
  • vegetable oilDespensa120 ml
  • eggs (room temperature)Otro2 piezas
  • pumpkin pureeFrutas y verduras250 g
  • cream cheese (softened)Lácteos200 g
  • powdered sugarDespensa50 g
  • vanilla extractDespensa5 ml

por ración

Nutrición

203kcal

Carbohidratos
28 g
Proteínas
3 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para magdalenas
  • Bol ×2
  • Varillas
  • Horno

paso a paso

Preparación

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Line a muffin pan with paper liners.
    Paso 1

  2. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
    • Set the filling aside.
    Paso 2

  3. Mix the dry ingredients

    • Whisk the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
    Paso 3

  4. Mix the wet ingredients

    • Whisk the granulated sugar, brown sugar, vegetable oil and eggs until combined.
    • Stir in the pumpkin puree.
    Paso 4

  5. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined.
    Paso 5

  6. Fill the muffin pan

    • Spoon the batter into the liners, filling them about halfway.
    • Add a spoonful of the cream cheese filling in the center.
    • Top with more batter to cover the filling.
    Paso 6

  7. Bake the muffins

    • Bake until a toothpick inserted in the center comes out clean.
    Paso 7

  8. Cool and serve

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    Paso 8
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