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@safaaelrejbany1: 👩‍❤️‍💋‍👨🌱🍋

Safaa Elrejbany
Safaa Elrejbany
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Sunday 05 July 2026 18:06:32 GMT
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Xương rồng premium #familguy #fun #fgvn
Xương rồng premium #familguy #fun #fgvn
The dog sensed danger and successfully rescued its owner. 😘❤️ #cute #pet #cat #dog #foryou #typ
The dog sensed danger and successfully rescued its owner. 😘❤️ #cute #pet #cat #dog #foryou #typ
Richesse forcée soit ont veux être ou soit ont ne serait plus
Richesse forcée soit ont veux être ou soit ont ne serait plus
I’m so readyyy for fall! 🎃 Pumpkin Cream Cheese Muffins Muffins: * ¾ cup canned pumpkin puree (180 g) * 6 tbsp melted butter (85 g) * ½ cup + 1 tbsp granulated sugar (110–115 g) * ⅓ cup brown sugar (65 g) * 2 large eggs * ½ cup whole milk (120 g) * 1 tsp vanilla bean paste (5 g) * 1½ cups all-purpose flour (190 g) * 1 tsp baking soda (5 g) * ½ tsp baking powder (2 g) * ½ tsp salt (3 g) * 1 tsp ground cinnamon (2 g) * ¼ tsp ground nutmeg ⸻ Cream Cheese Filling: * 5 oz cream cheese (140 g), softened * 2½ tbsp powdered sugar (18 g) * ½ tsp vanilla bean paste (2–3 g) ⸻ 🎃 Instructions: Preheat oven to 425°F (218°C) and line a muffin pan with liners. In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, and brown sugar until smooth. Mix in eggs, milk, and vanilla until fully combined. Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg just until no dry streaks remain—do not overmix. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fill each liner about ¾ full with batter. Spoon or pipe cream cheese filling into the center of each muffin. Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) without opening the oven, and bake 15–18 minutes more, until set and a toothpick comes out clean from the muffin portion. #pumpkin #summerween #fallbaking #muffins #fallrecipes
I’m so readyyy for fall! 🎃 Pumpkin Cream Cheese Muffins Muffins: * ¾ cup canned pumpkin puree (180 g) * 6 tbsp melted butter (85 g) * ½ cup + 1 tbsp granulated sugar (110–115 g) * ⅓ cup brown sugar (65 g) * 2 large eggs * ½ cup whole milk (120 g) * 1 tsp vanilla bean paste (5 g) * 1½ cups all-purpose flour (190 g) * 1 tsp baking soda (5 g) * ½ tsp baking powder (2 g) * ½ tsp salt (3 g) * 1 tsp ground cinnamon (2 g) * ¼ tsp ground nutmeg ⸻ Cream Cheese Filling: * 5 oz cream cheese (140 g), softened * 2½ tbsp powdered sugar (18 g) * ½ tsp vanilla bean paste (2–3 g) ⸻ 🎃 Instructions: Preheat oven to 425°F (218°C) and line a muffin pan with liners. In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, and brown sugar until smooth. Mix in eggs, milk, and vanilla until fully combined. Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg just until no dry streaks remain—do not overmix. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fill each liner about ¾ full with batter. Spoon or pipe cream cheese filling into the center of each muffin. Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) without opening the oven, and bake 15–18 minutes more, until set and a toothpick comes out clean from the muffin portion. #pumpkin #summerween #fallbaking #muffins #fallrecipes



"Love is endless"♥️#rek #fyp #Love

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