Pumpkin Muffins with Filling
Baking and Desserts | American cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
17
🍽️ Servings
12
Description
Pumpkin Muffins with Filling
Ingredients
- Chestnut puree - 11.5 oz
- Farm fresh eggs - 2 pieces
- Vegetable Oil - 3 fl oz
- Brown Sugar - 5.6 oz
- Wheat Flour - 8.8 oz
- Lemon - 1 piece
- Baking Powder - 0.2 oz
- Activated Baking Soda - 0.2 oz
- Ground Cinnamon - 1 teaspoon
- Grated Ginger Root - ½ teaspoon
- Cardamom - ½ teaspoon
- Walnuts - 1.1 oz
- Pumpkin seed oil - 1.1 oz
- Salt - a pinch
- Semi-soft cream cheese - 7.1 oz
- Powdered Sugar - 2.5 oz
- Vanilla salt - 0.1 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Place paper liners in the muffin tin.
Step 3
Zest the lemon.
Step 4
Squeeze the juice from the lemon.
Step 5
Chop the walnuts finely and mix with the pumpkin seeds.
Step 6
Sift the flour into a bowl. Add the baking powder, baking soda, and spices to the flour, and mix well.
Step 7
In a larger bowl, combine the pumpkin puree, eggs, sugar, salt, and vegetable oil, and beat until smooth with a mixer.
Step 8
Add the flour mixture and quickly mix on low speed to avoid lumps.
Step 9
Divide the batter among the liners, filling them 2/3 full, sprinkle with nuts and seeds, and place in a preheated oven at 356°F, baking for 20–25 minutes.
Step 10
Mix the cream cheese with the sifted powdered sugar, vanilla sugar, and 2 teaspoons of lemon juice, and whip the cream with a mixer.
Step 11
Transfer the cream to a pastry bag fitted with a plain tip.
Step 12
Using a pastry plunger or a small spoon, remove some of the crumb from the muffins.
Step 13
Fill the muffins with the cream.
Step 14
Close the holes with pieces of the removed crumb.
Step 15
Serve with tea or coffee.
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