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Pumpkin Cream Cheese Muffins
Panadería

Pumpkin Cream Cheese Muffins

40 minPara 12Nutri-Score D€€
de @sugarspiceddreams51 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • canned pumpkin puréeDespensa180 g
  • butter (melted)Lácteos75 g
  • granulated sugarDespensa100 g
  • brown sugarDespensa50 g
  • eggs (large)Lácteos2 piezas
  • buttermilkLácteos120 ml
  • vanilla extractDespensa7 g
  • all-purpose flourCereales190 g
  • baking sodaDespensa5 g
  • baking powderDespensa2 g
  • saltEspecias3 g
  • cinnamonEspecias2 g
  • nutmeg (ground)Especias1 g
  • cream cheese (softened)Lácteos115 g
  • powdered sugarDespensa15 g
  • vanilla extract (for the filling)Despensa2 ml

por ración

Nutrición

164kcal

Carbohidratos
20 g
Proteínas
3 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Molde para magdalenas
  • Manga pastelera
  • Horno

paso a paso

Preparación

  1. Mix the wet ingredients

    • In a bowl, mix the pumpkin purée, melted butter and both sugars until smooth.
    • Add the eggs, vanilla extract and buttermilk and mix to combine.
    Paso 1

  2. Fold in the dry ingredients

    • Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
    • Fold until just combined, without overmixing.
    Paso 2

  3. Make the cream cheese filling

    • Mix the softened cream cheese, powdered sugar and vanilla extract until smooth.
    Paso 3

  4. Fill the muffin cups

    • Fill the muffin cups about three-quarters full with the pumpkin batter.
    • Pipe the cream cheese filling into the center of each muffin.
    Paso 4

  5. Bake the muffins

    • Bake at 200 °C for 5 minutes.
    • Reduce the heat to 175 °C and bake until a toothpick comes out clean.
    Paso 5
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