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Pumpkin Cream Cheese Muffins
Pieczywo

Pumpkin Cream Cheese Muffins

45 minPorcje: 12Nutri-Score D€€
od @munchiesbymallory5 importówugotowano 0 razy
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Składniki

12 osób
  • all-purpose flourProdukty zbożowe250 g
  • baking sodaSpiżarnia5 g
  • baking powderSpiżarnia5 g
  • pumpkin pie spicePrzyprawy8 g
  • saltPrzyprawy3 g
  • pumpkin puree (canned, at room temperature)Spiżarnia425 g
  • granulated sugarSpiżarnia200 g
  • brown sugar (packed)Spiżarnia100 g
  • vegetable oilSpiżarnia120 ml
  • eggs (at room temperature)Nabiał2 kawałki
  • vanilla extractSpiżarnia10 ml
  • cream cheese (softened)Nabiał200 g
  • powdered sugarSpiżarnia60 g
  • egg yolkNabiał1 kawałek

na porcję

Wartości odżywcze

223kcal

Węglowodany
28 g
Białko
4 g
Tłuszcz
11 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Forma do muffinek
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat and prepare the pan

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

  2. Mix the dry ingredients

    • Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt in a bowl.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Bake the muffins

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

  7. Cool

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