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Pumpkin Cream Cheese Muffins
Boulangerie

Pumpkin Cream Cheese Muffins

45 minPour 12Nutri-Score D€€
par @yummyeats134 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • all-purpose flourCéréales250 g
  • baking sodaÉpicerie5 g
  • baking powderÉpicerie5 g
  • pumpkin pie spiceÉpices6 g
  • saltÉpices3 g
  • granulated sugarÉpicerie200 g
  • brown sugar (packed)Épicerie100 g
  • vegetable oilÉpicerie120 ml
  • eggs (room temperature)Autres2 morceaux
  • pumpkin pureeFruits et légumes250 g
  • cream cheese (softened)Produits laitiers200 g
  • powdered sugarÉpicerie50 g
  • vanilla extractÉpicerie5 ml

par portion

Nutrition

203kcal

Glucides
28 g
Protéines
3 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à muffins
  • Saladier ×2
  • Fouet
  • Four

pas à pas

Préparation

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Line a muffin pan with paper liners.
    Étape 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.
    Étape 2

  3. Mix the dry ingredients

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

  4. Mix the wet ingredients

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

  5. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined.
    Étape 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.
    Étape 6

  7. Bake the muffins

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

  8. Cool and serve

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