Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are moist, fluffy, and packed with the rich flavor of pumpkin and creamy cheese. Perfect for fall baking or as a delightful snack, these muffins are topped with pumpkin seeds for added crunch. Easy to make and ideal for any occasion!
Pumpkin Cream Cheese Muffins are a delightful treat that combines the warm, earthy flavor of pumpkin with the creamy richness of cream cheese. These moist and fluffy muffins are infused with hints of vanilla and almond, making them perfect for cozy mornings or as a sweet snack. Topped with pumpkin seeds and baked to golden perfection, they offer a balance of texture and taste. Ideal for autumn gatherings or any time you crave a comforting homemade treat, these muffins are sure to impress with their inviting aroma and delicious flavor.
Ingredients
Nutritional Information
- Calories: 220
- Protein: 5g
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Sugar: 10g
- Fiber: 2g
- Sodium: 120mg
- Cholesterol: 35mg
Directions
1. Step
Cut 140 grams of squash into small pieces. Wash thoroughly. Place the squash in a bowl and mix with 10 grams sugar, 1/2 teaspoon salt, and 80 ml water. Boil the mixture until the squash softens. Allow it to cool slightly.
2. Step
In a mixing bowl, combine: 30 grams sugar,1 whole egg, 1 teaspoon vanilla extract, 50 grams rice oil, 55 grams rice flour, 15 grams almonds, 3 grams baking powder. Add the boiled squash to the mixture and mix thoroughly until smooth to form a creamy batter.
3. Step
Pour the batter into a prepared cake pan (lined with parchment paper or greased). If available, add 50 grams of cream cheese in dollops on top of the batter. Sprinkle pumpkin seeds and small pieces of squash over the surface for garnish.
4. Step
Preheat your oven to 170°C (340°F). Bake the cake for 18–23 minutes, or until a toothpick inserted into the center comes out clean.
5. Step
Let the cake cool before slicing. Enjoy your moist and flavorful pumpkin-almond cake!
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