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Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter
Bakkerij

Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter

1 uVoor 12Nutri-Score D€€
van @wellmadebykiley79 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • butter (browned and cooled)Zuivel115 g
  • all-purpose flourGranen250 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • saltKruiden en specerijen3 g
  • pumpkin pie spiceKruiden en specerijen8 g
  • cinnamonKruiden en specerijen2 g
  • granulated sugarVoorraadkast150 g
  • brown sugar (packed)Voorraadkast100 g
  • eggs (room temperature)Zuivel2 stukken
  • pumpkin pureeVoorraadkast250 g
  • vanilla extractVoorraadkast10 ml
  • milk (room temperature)Zuivel60 ml
  • cream cheese (softened)Zuivel200 g
  • powdered sugarVoorraadkast40 g
  • rolled oatsGranen40 g
  • flour (for the streusel)Granen30 g
  • butter (cold, cubed, for the streusel)Zuivel30 g
  • brown sugar (for the streusel)Voorraadkast30 g
  • cinnamon (for the streusel)Kruiden en specerijen2 g

per portie

Voedingswaarden

223kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
11 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Steelpan
  • Mengkom ×3
  • Garde
  • Muffinvorm
  • Oven
  • Afkoelrooster

stap voor stap

Bereiding

  1. Brown the butter

    • Melt the butter in a saucepan over medium heat and cook until golden brown and nutty.
    • Pour into a bowl and let cool completely.
    Stap 1

  2. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside in the fridge until needed.
    Stap 2

  3. Make the oat streusel

    • Rub the cold cubed butter into the flour, oats, brown sugar and cinnamon until crumbly.
    Stap 3

  4. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a bowl.
    Stap 4

  5. Mix the wet ingredients

    • Whisk the cooled brown butter with the granulated sugar and brown sugar until smooth.
    • Beat in the eggs one at a time, then the pumpkin puree and vanilla.
    • Stir in the milk.
    Stap 5

  6. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined, without overmixing.
    Stap 6

  7. Rest the batter

    • Let the batter rest so the muffins bake up lighter with tall domed tops.
    Stap 7

  8. Assemble the muffins

    • Fill the muffin cups about halfway with batter.
    • Add a spoonful of cream cheese filling in the center.
    • Top with more batter and scatter the oat streusel over each muffin.
    Stap 8

  9. Bake

    • Bake in a preheated oven at 200 °C until golden and a skewer comes out clean.
    • Cool in the pan briefly, then transfer to a rack.
    Stap 9
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