Pumpkin muffins: you won’t be able to stop eating them!

published on 4 November, 2021 at 13:20
These easy pumpkin muffins are light, tender, and super flavorful, and they stay moist for days.
 
INGREDIENTS
2 pumpkins
 
220g cream cheese
60g (1/3 cup) sugar
1 egg
1/2 tsp vanilla extract
 
200g (1 1/2 cup) flour
200g (1 cup) sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
110g (1/2 cup) butter, softened
2 eggs
1 tsp pure vanilla extract
200g pumpkin puree
 
METHOD
  1. Cut pumpkin into 2 pieces, clean the seeds and bake at 180’C (350’F) for 30 minutes.
  2. In a bowl mix together cream cheese, egg, sugar, and vanilla extract.
  3. In another bowl mix together eggs, sugar, vanilla extract, add in pumpkin pure and butter, mix everything together, and add in flour, baking powder, and species.
  4. Transfer mixture to the muffin pan, and add cream cheese mixture in the middle.
  5. Bake at 180°C (350°F) for 20 minutes.
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