Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Total time: 45 min
Yield: 12 g
Cuisine: Russian
Ingredients: 650 g Squash, winter, all varieties, raw; 2 pcs Egg; 150 g Sugar; 60 ml Milk, unspecified; 120 ml Sunflower oil; 350 g pumpkin puree; 230 g Wheat flour; 1 tsp Baking powder; 0.5 tsp Salt; 0.5 tsp Cinnamon; nutmeg; 200 g Cream cheese; 30 g Sugar; 1 pcs Egg yolk

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Fragrant autumn pumpkin muffins with a delicate creamy cream cheese filling.

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Method

Prepare pumpkin puree from raw pumpkin.

Mix the batter ingredients until smooth.

Make the filling by combining cream cheese, sugar, and egg yolk.

Spoon the batter into muffin cups and add the filling.

Bake for 40-45 minutes at 180 degrees.

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Pumpkin Cream Cheese Muffins

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