@iramsfoodstory: Pumpkin cream cheese muffins Ingredients 1 can (16oz) pumpkin puree 2 cup (240g) all purpose flour 1/4 cup (55g) neutral oil 1/4 cup (60g) melted butter 1/2 cup (100g) brown sugar 3/4 cup (150g) granulated sugar 2 egg, room temp 1/2 tsp salt 3/4 tsp baking soda 1/2 tsp baking powder 1 tbsp vanilla bean paste or vanilla extract 1/3 cup (80g) sour cream 1 tsp cinnamon 3/4 tsp pumpkin spice For the cheesecake filling 8 oz (226g) cream cheese, softened 6 tbsp (75g) granulated sugar 1 tsp corn starch 1 tsp vanilla bean paste 1 tsp lemon juice 2 tbsp (30g) sour cream, room temp 1 large egg, room temp Method: For the muffins batter: In a mixing bowl crack eggs, add brown sugar mix for 1-2 min until fully combined. Add granulated sugar and mix until well combined. Add oil , melted butter, mix to combine. Then add vanilla bean paste, pumpkin puree, sour cream. Mix the batter for 2-3 min until smooth. Make dry batter: In a separate bowl mix all purpose flour, salt, pumpkin spice, cinnamon,baking powder and baking soda. Gradually add dry ingredients to the wet mixture. Mix with a spatula until just combined, do not over mix the batter. Meanwhile preheat the oven to 425 F and the line the muffin tins with parchment paper. Make cream cheese filling: In a mixing bowl add cream cheese, sour cream, egg, vanilla, granulated sugar, lemon juice. Beat until smooth and creamy. Pour the pumpkin mixture into the muffin tins. Pour the cream cheese filling in a piping bag and fill the center with cream cheese filling. Bake for 5 min at 425 then without opening the oven door turn the temp down to 375 and bake the muffin for additional 15-18 min or until the fully baked. Let cool completely before serving and enjoy. #pumpkin #creamcheese #muffin #Recipe

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Monday 29 September 2025 00:46:48 GMT