Pumpkin Muffins with Carrot Cream and Caramel

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pumpkin muffins topped with a creamy carrot frosting and drizzled with caramel.

Ingredients

Pumpkin - 7.1 oz
Carrot - 3.5 oz
Wheat Flour - 3.5 oz
Chicken Egg - 2 pieces
Sugar - 3.9 oz
Baking Powder - 0.4 oz
Almette Cream Cheese - 5.3 oz
Powdered Sugar - 3.5 oz
Hazelnut - 1.8 oz
Butter - 1.8 oz
10% cream - 1 fl oz

Step by Step guide

Step 1

Peel the carrot and pumpkin, cut them into pieces, and cook them in separate saucepans until tender.

Step 2

Blend the cooked pumpkin until smooth, then strain through a sieve to achieve a delicate texture. Do the same with the carrot.

Step 3

Beat the eggs with 60 grams of sugar in a mixer until pale. Then add the pumpkin puree, flour, and baking powder, and mix with the mixer.

Step 4

Pour the pumpkin batter into the greased baking molds and place them in an oven preheated to 356°F for 15-20 minutes. To check for doneness, insert a toothpick into the batter; if it comes out clean, the muffins are ready.

Step 5

Add cream cheese and powdered sugar to the carrot puree, and mix until smooth and creamy.

Step 6

Make the caramel: In a saucepan over low heat, melt the sugar, then add the butter, stirring until it is fully melted. Next, pour in the cream, continuing to stir until completely combined. Finally, add the hazelnuts to the finished caramel.