Preheat oven to 180 gr. FROM.
Set the rack in middle of oven.
Oil the silicone mold for baking muffins.
Pour into a large bowl of cottage cheese and eggs.
Using an electric mixer or a spoon, beat cheese until smooth.
Add the sugar and vanilla extract and beat until creamy and smooth condition.
Set aside cheese aside while you prepare the dough for muffins.
In another bowl, combine flour, sugar, baking powder, baking soda, ground spices, and salt.
Add the butter, eggs, vanilla extract and pumpkin puree.
Mix the wet and dry ingredients at medium speed until completely until the dough becomes smooth (mixer - about 30-60 seconds).
Clean the sides of the bowl of dough as necessary.
Fill the dough evenly shaped notches - 2/3 each. Use a teaspoon or a scoop of ice cream.
Make a well in the center of each cupcake a small recess for filling cheese.
Then lay out a few teaspoons of curd filling into each recess.
Place the form in the oven and bake for about 18-20 minutes, or until, until a toothpick inserted in the pumpkin muffin will come out clean.
Put the form on the stand in order to cool it.
Remove the muffins from the mold using a spatula.
Here is the cut pumpkin muffins inside.
Serve them to tea or coffee - a great fragrant autumn dessert.
How to make pumpkin puree
Pumpkin puree can be useful for bakingmany dishes. Make it very simple: clean the pumpkin, cut it in half lengthwise and remove all the seeds and fibrous part. Put the two parts of the cut side down on a greased baking sheet.
Bake at 180 oC for approximately 45 minutes to 1 hour and 15 minutes - depending on the size of the pumpkin - or as long as it can be easily pierced with a knife.
Remove pumpkin from oven and Scoop the fleshspoon into a bowl and then mix in a food processor until smooth. If it turns watery pumpkin puree, put it on a sieve and place in the refrigerator overnight, excess fluid drained.