Pumpkin Cheesecake Muffins
Not sure whether to choose pumpkin pie or cheesecake? Perfect, you can have both with these pumpkin cheesecake muffins! I assure you that these treats have become one of my favorite recipes for autumn. Soft, spiced, with a creamy center reminiscent of a mini cheesecake, they are perfect for leisurely breakfasts, comforting snacks, or as a treat to bring to dinner with friends. The secret to a perfect result? Let the batter rest before baking and don't skimp on the filling!
Instructions
- 1
First, peel the pumpkin, cut it into small cubes, and cook it for about 15-20 minutes, or until soft. Then drain it and blend it until you get a smooth cream.
- 2
Let it cool slightly, then add the sugar first; then also the egg, oil, milk, and vanilla; finally, add the flour, baking powder, and baking soda, sifted, along with the salt and spices.
- 3
Prepare the cream cheese filling by simply whipping the cream cheese with sugar and vanilla until you get a smooth cream.
- 4
Distribute the muffin batter into buttered and floured muffin tins, filling them to the top. Transfer the cream cheese filling to a piping bag with a smooth nozzle and create swirls on the surface of the muffins. Bake in a preheated convection oven at 180°C for about 20-25 minutes.
- 5
The pumpkin cheesecake muffins are ready; all you have to do is enjoy them.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
What could be better than a dish that embodies the harmony of flavors and the delicacy of each ingredient, ready to make those who taste it happy?
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