Pumpkin Cheesecake Muffins
manganese (Mn)
cobalt (Co)
Vitamin E
Vitamin A
Beta-carotene
selenium (Se)
Description
Tender pumpkin muffins with cream cheese filling and crunchy seeds
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Pumpkin — 95 г
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Chicken egg — 1 шт
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Sunflower oil (refined) — 20 мл
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Granulated sugar — 30 г
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Wheat flour (highest grade) — 60 г
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Baking powder — 0.5 ч.л.
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Baking soda — 0.5 ч.л.
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Ground cinnamon — 0.5 ч.л.
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Ground cardamom — 0.5 ч.л.
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Ground ginger — 0.5 ч.л.
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Table salt — 3 щепотка
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Cream cheese (spreadable) — 30 г
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Chicken egg yolk — 4 г
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Raw pumpkin seeds — 6 г
- Bake pumpkin in the oven at 180°C until soft (about 20-25 minutes), then puree it
- Whisk egg with sugar and sunflower oil until fluffy
- Add pumpkin puree and mix well
- Sift flour with baking powder, baking soda, cinnamon, cardamom, ginger and salt
- Combine dry and wet ingredients into a smooth batter
- For the filling mix cream cheese with egg yolk, sugar and flour
- Place half of the batter into a muffin mold, add filling on top
- Cover with remaining batter and sprinkle with pumpkin seeds
- Bake at 180°C for about 20-25 minutes until golden brown
- Let the muffin cool before serving
748
238 kcal / 100 g
kcal
18.9 g
6.0 g / 100 g
Protein
84.8 g
27.0 g / 100 g
Carbohydrates
37.2 g
11.8 g / 100 g
Fats
7.1 g
2.2 g / 100 g
Ash
4.7 g
1.5 g / 100 g
Fiber
50.9%
Water
33.6 g
10.7 g / 100 g
Sugars
44.3 g
14.1 g / 100 g
Starch
0.17 g
0.05 g / 100 g
Omega-3
14.67 g
4.67 g / 100 g
Omega-6
8.3 g
2.6 g / 100 g
SFA
