Pumpkin Cream Cheese Muffin



Cream cheese topping
300 g (1 1/4 cup) cream cheese
50 g (1/4 cup) granulated sugar
2 egg yolks
Pumpkin cake
130 g (1 cup) all-purpose flour
2 g (1/2 tsp) baking soda
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
100 g (1/2 cup) granulated sugar
60 g (1/4 cup) vegetable oil
170 g (3/4 cup) pure pumpkin puree
1 egg


1- Cream cheese topping: Beat the cream cheese with a silicone spatula to soften it. Mix in the sugar, then the egg yolks until smooth. Set aside.

2- Pumpkin muffin: Combine all of the dry ingredients (except sugar) and whisk well.

3- In a separate bowl, whisk together the sugar with all of the wet ingredients until smooth.

4- Pour the wet ingredients into the dry ingredients and mix just until combined.

5- Divide the cake batter evenly into 8 muffin cups that have been lined with paper. Then top each with the cream cheese mixture.

6- Bake them in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the center comes out clean.

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