Boulangerie
Pumpkin Spice Muffins with Cream Cheese Icing
40 minPour 12Nutri-Score D€€
D
40 min
40 minPumpkin Spice Muffins with Cream Cheese Icing
ce qu’il vous faut
Ingrédients
all-purpose flourÉpicerie219 g
sugarÉpicerie200 g
brown sugarÉpicerie165 g
pumpkin spiceÉpices10 ml- baking sodaÉpicerie5 ml
- pumpkin puréeÉpicerie320 g
- vegetable oilÉpicerie120 ml
eggsProduits laitiers2 morceaux- vanilla extract (divided between batter and icing)Épicerie10 ml
cream cheese (softened)Produits laitiers227 g- sugar (for the icing)Épicerie25 g
milkProduits laitiers15 ml- all-purpose flour (for the icing)Épicerie8 g
par portion
Nutrition
242kcal
- Glucides
- 33 g
- Protéines
- 3 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Moule à muffins
Four
Fouet
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 350 °F (175 °C).
- Line a muffin pan with paper liners.
- Étape 2
Combine the dry ingredients
- In a bowl, whisk together the flour, sugar, brown sugar, pumpkin spice and baking soda.
- Étape 3
Combine the wet ingredients
- In another bowl, whisk the pumpkin purée, vegetable oil, eggs and vanilla until smooth.
- Étape 4
Make the batter
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined and no dry flour remains.
- Étape 5
Fill the muffin pan
- Divide the batter evenly between the muffin cups, filling them about three-quarters full.
- Étape 6
Bake the muffins
- Bake until a toothpick inserted in the center comes out clean.
- Étape 7
Make the icing
- Beat the cream cheese with the sugar, milk, flour and vanilla until smooth and creamy.
- Étape 8
Cool and ice
- Let the muffins cool completely in the pan, then spread the icing over the tops.