One of my favorite muffin recipes ever! The light, fluffy and moist muffin is perfection in addition to that the cream cheese brings in a tanginess and richness to this delightful dessert. How can you resist this recipe which combines both cake and cheesecake into muffins with little effort.. Ingredients Pumpkin puree (the canned variety is best, unsweetened) - 3/4 cup Eggs - 2 Sugar - 1 cup Vegetable oil - 1/2 cup All-purpose flour / Plain flour - 1 1/2 cups Baking soda -1 tsp Salt - 1/2 tsp Mixed spices - 1 tsp Vanilla essence - 1 tsp Cream cheese - 250 gm (softened to room temperature) Egg yolk - 1 Sugar - 1/3 cup Method Preheat your oven to 175 degrees and line a 12-cup muffin tin with paper liners. In a bowl, whisk together the pumpkin puree, eggs, sugar, vanilla essence, and vegetable oil until well combined. Add the flour, baking soda, salt, mixed spices, and mix well until no lumps of flour remain. Set the batter aside. In another bowl, add cream cheese, egg yolk, and sugar. Whisk until the mixture is creamy and smooth. Set aside. Add one scoop of pumpkin mix into the muffin liners. After that add 1 tbsp of cream cheese mix to the top of each and use a toothpick or knife to swirl the cheesecake mixture into the pumpkin batter. Bake the muffins at 175 degrees for about 20 - 25 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!). Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely. These muffins can be kept at room temperature in an airtight container for about 2 days.
One of my favorite muffin recipes ever! The light, fluffy and moist muffin is perfection in addition to that the cream cheese brings in a tanginess and richness to this delightful dessert. How can you resist this recipe which combines both cake and cheesecake into muffins with little effort.. Ingredients Pumpkin puree (the canned variety is best, unsweetened) - 3/4 cup Eggs - 2 Sugar - 1 cup Vegetable oil - 1/2 cup All-purpose flour / Plain flour - 1 1/2 cups Baking soda -1 tsp Salt - 1/2 tsp Mixed spices - 1 tsp Vanilla essence - 1 tsp Cream cheese - 250 gm (softened to room temperature) Egg yolk - 1 Sugar - 1/3 cup Method Preheat your oven to 175 degrees and line a 12-cup muffin tin with paper liners. In a bowl, whisk together the pumpkin puree, eggs, sugar, vanilla essence, and vegetable oil until well combined. Add the flour, baking soda, salt, mixed spices, and mix well until no lumps of flour remain. Set the batter aside. In another bowl, add cream cheese, egg yolk, and sugar. Whisk until the mixture is creamy and smooth. Set aside. Add one scoop of pumpkin mix into the muffin liners. After that add 1 tbsp of cream cheese mix to the top of each and use a toothpick or knife to swirl the cheesecake mixture into the pumpkin batter. Bake the muffins at 175 degrees for about 20 - 25 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!). Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely. These muffins can be kept at room temperature in an airtight container for about 2 days.
Comments
Post a Comment