Pumpkin muffins with spelt flour and cream cheese topping

Ingredients for 1 servings:

• 1 butternut squash
• 300 g spelt flour
• 4 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 150 g sugar
• 150 ml oil
• ½ bowl of cream cheese
• 200 g powdered sugar
• ½ bowl of mascarpone
• n. B. food coloring

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

tastes wonderful

First, cut the pumpkin in half and remove the seeds. Then lightly oil the pumpkin (only the insides). Then bake both pumpkin halves in a hot oven at 180°C for half an hour. Peel and cut into pieces. Purée the pieces with a blender or hand blender. It’s okay if there are still some larger pieces. Let it cool completely; this is important. Once cooled, put 4 eggs, 150g sugar, and the vanilla sugar in a bowl and beat until frothy with a mixer. Add the cooled pumpkin mixture and top up with 150ml oil. Stir again and then add the flour and baking powder mixture. If the mixture becomes too thick, add a little more oil. If it’s too runny, simply add a little more flour. Fill muffin cups, place them on a baking sheet, and bake for 15-20 minutes, until the muffins are golden brown. Once they’re done, let them cool completely before adding the topping. For the topping, combine 1/2 a tub of cream cheese and 1/2 a tub of mascarpone with 200g of powdered sugar. If desired, you can also color it with food coloring. Transfer the mixture to a piping bag and decorate the pumpkin muffins. A variation: instead of the topping, mix cinnamon and powdered sugar with a little warm water and spread it on the cooled muffins.