íNGREDíENTS
MUFFíN:
CREAM CHEESE SWíRL:
íNSTRUCTíONS
MUFFíN:
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkín spíce
- 1 teaspoon bakíng soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkín (pure pumpkín puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oíl
- 1 tablespoon vanílla extract
CREAM CHEESE SWíRL:
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanílla extract
íNSTRUCTíONS
- Preheat oven to 375°F. Place paper bakíng cups ínto muffín pan. Set asíde.
- ín a medíum bowl, whísk flour, pumpkín spíce, bakíng soda and salt untíl well combíned. Set asíde.
- ín large bowl, whísk together pumpkín, sugar and brown sugar.
- Beat ín eggs, vegetable oíl and vanílla extract. Slowly whísk ín the flour míxture, untíl there are no lumps. Fíll muffín tíns 3/4 full.
- ín a medíum bowl, beat cream cheese untíl smooth. Add ín sugar, egg yolk and vanílla extract and beat untíl well combíned.
- Top each muffín wíth about 1 tablespoon of cream cheese míxture and use a toothpíck to swírl ít ínto the batter. Thís wíll not look smooth, but ít wíll bake up much prettíer. (You can see exactly how í díd thís ín the vídeo above.)
- Bake muffíns for 18-20 mínutes, or untíl a toothpíck ínserted ín the center comes out clean.
- í líked these best at room temperature or even slíghtly chílled! Store ín an aírtíght contaíner ín the frídge.
Source: https://thenovicechefblog.com/pumpkin-cream-cheese-swirl-muffins/
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