Autumn has settled comfortably around and all that rain and wind definitely makes me want to stay home and enjoy the coziness and warmth of my little place. And what better way to spend my time than to make some pumpkin muffins?! This recipe is quite simple but absolutely delicious! Be sure to make some and share your thoughts!
Yield: 6 muffins
Ingredients:
- 60g all-purpose flour
- 1 tea-spoon baking powder
- 1/2 tea-spoon salt
- 100 – 150g pumpkin
- 40g granulated sugar
- 15g brown sugar
- 1 table-spoon grape see oil
- 1 egg
- 2 vanilla extracts
- 80g cream cheese
- 1 table-spoon confectioners’ sugar
Preparation:
- Start with roasting the pumpkin.
I glazed it with olive oil and put it in the oven for about 40 minutes at 180 Celsius (356 Fahrenheit). It should be ready when you can easily put a fork through it. You can see the marks on mine to the right. Once it cools, peel it and puree it with a blender until it is smooth.
- Once you have your smooth puree, add both the granulated and the brown sugar.
- Then add the egg, oil and one vanilla extract and mix well.
- In a separate bowl, mix well the flour, baking powder, salt and cinnamon and then slowly add them to the pumpkin mix and mix until there are no lumps left.
- Then pour the muffins into muffin forms
- Preheat the oven to 180C (356F)
- Mix the cream cheese, confectioners’ sugar and the second vanilla extract well. Then put a tea-spoon into each muffin and mix it with a tooth pick with the muffin mix. The cheese mix should still stay on top so just lightly mix with the tooth pick.
- Place the muffins in the oven and bake for about 30 minutes or until a tooth pick comes out clean out of them.
Enjoy!
Yours,
Undercover Foodie
The Undercover Foodie 