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Monday 12 October 2026 19:34:53 GMT
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Recipe below 🤎🍂 Cream Cheese Filling: 8 oz cream cheese, softened 4 tbsp granulated sugar 2 tsp AP flour 1 tsp vanilla bean paste Pinch of salt In a bowl, beat the softened cream cheese until smooth. Add sugar, flour, vanilla bean paste, and salt. Mix until fully combined and smooth. Transfer to a piping bag. Muffins: 2 cups AP flour 1½ tsp ground cinnamon 1 tsp pumpkin pie spice ½ tsp ground nutmeg 1 tsp baking powder ¾ tsp baking soda 1 tsp salt 1¼ cups pumpkin puree (not pumpkin pie filling) ½ cup brown sugar, packed ½ cup granulated sugar 2 large eggs ½ cup olive oil ½ cup buttermilk 2 tsp vanilla extract Preheat oven to 350°F. Line a muffin tin with paper liners. In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, olive oil, buttermilk, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix. Spoon about 4 tablespoons of muffin batter into each muffin cup to cover the bottom. Pipe or spoon about 2 tablespoons of the cream cheese filling into the center of each cup. Avoid touching the sides if possible. Optional: sprinkle with pumpkin seeds, streusel, or turbinado sugar for crunch. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven) and bake for an additional 15–20 minutes, or until a toothpick inserted near the edge (not through the cream cheese center) comes out clean. Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. #fallrecipes #EasyRecipe #pumpkinseason #fallaesthetic #foodtiktok
Recipe below 🤎🍂 Cream Cheese Filling: 8 oz cream cheese, softened 4 tbsp granulated sugar 2 tsp AP flour 1 tsp vanilla bean paste Pinch of salt In a bowl, beat the softened cream cheese until smooth. Add sugar, flour, vanilla bean paste, and salt. Mix until fully combined and smooth. Transfer to a piping bag. Muffins: 2 cups AP flour 1½ tsp ground cinnamon 1 tsp pumpkin pie spice ½ tsp ground nutmeg 1 tsp baking powder ¾ tsp baking soda 1 tsp salt 1¼ cups pumpkin puree (not pumpkin pie filling) ½ cup brown sugar, packed ½ cup granulated sugar 2 large eggs ½ cup olive oil ½ cup buttermilk 2 tsp vanilla extract Preheat oven to 350°F. Line a muffin tin with paper liners. In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, olive oil, buttermilk, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix. Spoon about 4 tablespoons of muffin batter into each muffin cup to cover the bottom. Pipe or spoon about 2 tablespoons of the cream cheese filling into the center of each cup. Avoid touching the sides if possible. Optional: sprinkle with pumpkin seeds, streusel, or turbinado sugar for crunch. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven) and bake for an additional 15–20 minutes, or until a toothpick inserted near the edge (not through the cream cheese center) comes out clean. Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. #fallrecipes #EasyRecipe #pumpkinseason #fallaesthetic #foodtiktok
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seorang anak jenius bertanya pada presiden. dia merasa aneh. Indonesia itu kaya raya. tetapi rakyatnya miskin. dia juga mempertanyakan hasil alam yang begitu banyak dikelola pemerintah. mengalir kemana uangnya? #anakjenius #pemerintahindonesia #president #prabowosubianto

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