John Myers
Pumpkin Cream Cheese Muffins
The perfect pumpkin cream cheese muffins recipe with a picture and simple step-by-step instructions.
Filling:
- 200 g Sugar brown
- 60 ml Milk
- 0,5 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 piece Eggs
- 70 ml Oil
- 250 g Hakkaido pumpkin
- 50 ml Orange juice
- 1 teaspoon Fresh ginger
- 0,5 Teaspoon (level) Nutmeg
- 1 Teaspoon (level) Ground cinnamon
- 0,25 teaspoon Allspice powder
- 225 g Cream cheese 70% F.i.Tr.
- 100 g Sugar
- 1 teaspoon Vanilla extract
- 50 g Pumpkin seeds
- Cut the pumpkin into cubes, simmer in the saucepan with the orange juice, the spices, including the sugar until it disintegrates. Pass through a sieve (or the brisk Lotte if available) and puree.
- Sift the pumpkin puree into a large bowl with the eggs, milk, oil, ginger and flour with baking powder and soda. Now stir together with the whisk. Half fill the muffin tins evenly with batter.
- Mix the cream cheese with the sugar and vanilla. Then sink 1 tablespoon full into each muffin on the top. Top the whole thing with 4 – 5 pumpkin seeds or chopped pecan seeds,
- Bake at 175 ° for about 15 minutes. Please do a wooden stick test. They should cool in the refrigerator. Excellent for freezing.
Facebook Comments