Creamy stuffed pumpkin muffins: the recipe for delicious cakes

I pumpkin muffins with creamy filling these are soft cakes with a creamy heart, to be tasted for snack or serve for a buffet: they are also good cold. To make them, we prepared the dough with flour, sugar, Egg, pumpkin puree, instant yeast, donkey, vanilla, Cinnamon, Ginger e cloves. In the center of the dough, we will add a sweet cream cheese made with cream cheese, sugar, egg and vanilla extract. A simple and delicious recipe for young and old: here’s how to make them.

How to Make Pumpkin Muffins with a Creamy Topping

In a bowl, mix the flour with the sugar, instant yeast, ginger, cinnamon, baking soda and cloves.

In another bowl, beat the butter with an electric mixer to soften it. Add vanilla extract, eggs, dry ingredients and pumpkin purée. Mix well to obtain a compact and sticky mixture.

Grease the muffin pan and pour the mixture. Make room for the filling.

Preparation of the filling: Mix the cream cheese with the sugar, vanilla extract and 1 egg.

Spoon a teaspoon of filling into the center of the dough.

Bake in a static oven at 180°C for 20 minutes.

Pumpkin muffins with a creamy filling are ready to be served.

storage

You can save pumpkin muffins with a creamy filling for 1-2 days under a glass bell, in a cool, dry place.