Boulangerie
Pumpkin Cream Cheese Muffins
45 minPour 12Nutri-Score D€€
D
45 min
45 minPumpkin Cream Cheese Muffins
recette de
Mallory Harr
@munchiesbymallory
3 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales250 g
baking sodaÉpicerie5 g- baking powderÉpicerie5 g
pumpkin pie spiceÉpices8 g
saltÉpices3 g- pumpkin puree (canned, at room temperature)Épicerie425 g
- granulated sugarÉpicerie200 g
- brown sugar (packed)Épicerie100 g
- vegetable oilÉpicerie120 ml
eggs (at room temperature)Produits laitiers2 morceaux- vanilla extractÉpicerie10 ml
cream cheese (softened)Produits laitiers200 g- powdered sugarÉpicerie60 g
- egg yolkProduits laitiers1 morceau
par portion
Nutrition
223kcal
- Glucides
- 28 g
- Protéines
- 4 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Moule à muffins
Four
pas à pas
Préparation
- Étape 1
Preheat and prepare the pan
- Preheat the oven to 180 °C.
- Line the muffin pan with paper liners.
- Étape 2
Mix the dry ingredients
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
- Étape 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.
- Étape 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.
- Étape 5
Fill the muffin cups
- Spoon the pumpkin batter into the muffin cups.
- Pipe the cream cheese filling into the center of each muffin.
- Étape 6
Bake the muffins
- Bake until a toothpick inserted near the edge comes out clean.
- Étape 7
Cool
- Let the muffins cool in the pan for a few minutes, then transfer to a rack.
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