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Pumpkin Cream Cheese Muffins
Panadería

Pumpkin Cream Cheese Muffins

45 minPara 12Nutri-Score D€€
de @munchiesbymallory5 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flourCereales250 g
  • baking sodaDespensa5 g
  • baking powderDespensa5 g
  • pumpkin pie spiceEspecias8 g
  • saltEspecias3 g
  • pumpkin puree (canned, at room temperature)Despensa425 g
  • granulated sugarDespensa200 g
  • brown sugar (packed)Despensa100 g
  • vegetable oilDespensa120 ml
  • eggs (at room temperature)Lácteos2 piezas
  • vanilla extractDespensa10 ml
  • cream cheese (softened)Lácteos200 g
  • powdered sugarDespensa60 g
  • egg yolkLácteos1 pieza

por ración

Nutrición

223kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Preheat and prepare the pan

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

  2. Mix the dry ingredients

    • Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
    Paso 2

  3. Make the pumpkin batter

    • Whisk the pumpkin puree with the granulated sugar, brown sugar, oil, eggs and vanilla extract until smooth.
    • Fold the dry ingredients into the wet mixture until just combined.
    Paso 3

  4. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar and egg yolk until smooth.
    • Transfer the filling to a resealable bag and snip off a corner.
    Paso 4

  5. Fill the muffin cups

    • Spoon the pumpkin batter into the muffin cups.
    • Pipe the cream cheese filling into the center of each muffin.
    Paso 5

  6. Bake the muffins

    • Bake until a toothpick inserted near the edge comes out clean.
    Paso 6

  7. Cool

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    Paso 7
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