Pumpkin Cheesecake Muffins


Pumpkin Cheesecake Muffins Recipe


1/4 cup (50g) packed light or dark brown sugar
1/2 cup (62g) all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins

1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
2/3 cup (133g) packed light or dark brown sugar
2 large eggs, at room temperature
1 cup (227g) canned pumpkin puree
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/3 cup (80ml) milk
1 teaspoon pure vanilla extract

Cheesecake Filling

6 ounces (168g) block cream cheese, softened to room temperature
1 egg yolk
1/2 teaspoon pure vanilla extract
3 Tablespoons (36g) granulated sugar
Next Instruction Here

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