Fragrant pumpkin muffins with cheese

Servings: 12 pieces Cooking time: 50 minutes

Pumpkin muffins can be prepared as soon as the heat of the summer passes. Pumpkin has a sweet flavor and dense fibrous texture is well suited for baking in the autumn and winter months.

When you add the pumpkin puree in the dough, itgets a beautiful golden brown color and a moist dense texture. Sweet desserts from pumpkins tend to go well with the spices that have a warm, rich and spicy, warming flavor.

I like to add the ground cinnamon, ginger, cloves and zest of citrus (orange and lemon).

Pumpkin muffins go well with cheesestuffing. They look like chocolate cakes, but instead of chocolate we use pumpkin. You can even sprinkle on top of pumpkin cupcakes with chopped pumpkin seeds, if you like.

Ingredients for "Fragrant pumpkin muffins with cheese":

For the cheese filling

  • 1 packet (200 g) at room temperature curd;
  • 1/3 cup (65 grams) white sugar;
  • 1 large egg at room temperature;
  • 2.1 h. Spoon (2 g) vanilla extract.

For the dough

  • 1.5 cups (195 g) in white flour / s;
  • 1 cup (200 grams) white sugar;
  • . 1 teaspoon (4 grams) baking powder;
  • 1/2 teaspoon (2 grams) of baking soda.;
  • . 1 teaspoon (2 g) of ground cinnamon;
  • 1/2 tsp (1 g) ground ginger.;
  • 1/4 teaspoon ground cloves.;
  • 1/2 teaspoon (2 g) of the salt.;
  • 1/2 pack (100g) soft butter;
  • 2 large eggs at room temperature;
  • . 1 teaspoon (4 g), vanilla extract;
  • 3/4 cup mashed pumpkin.

Recipe "fragrant pumpkin muffins with cheese":

We spread in a bowl of cottage cheese and eggs
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.

Mix cottage cheese stuffing
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 a bowl pour the dry ingredients for the dough
In another bowl, combine flour, sugar, baking powder, baking soda, ground spices, and salt.

Add the wet ingredients and stir
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 molds
Fill the dough evenly shaped notches - 2/3 each. Use a teaspoon or a scoop of ice cream.

Make a recess in each muffin
Make a well in the center of each cupcake a small recess for filling cheese.

Add the curd into each recess
Then lay out a few teaspoons of curd filling into each recess.

Bake pumpkin muffins in the oven
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.

Cooled pumpkin muffins
Put the form on the stand in order to cool it.
Remove the muffins from the mold using a spatula.

Serve pumpkin muffins on a table
Here is the cut pumpkin muffins inside.
Serve them to tea or coffee - a great fragrant autumn dessert.
Bon Appetit!

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.
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