Pumpkin Cheesecake Muffins
Description
Tender pumpkin muffins with cream cheese filling and crunchy seeds
-
Pumpkin — 90 г
-
Chicken egg — 1 шт
-
Sunflower oil (refined) — 22 мл
-
Granulated sugar — 30 г
-
Wheat flour (highest grade) — 55 г
-
Baking powder — 0.5 ч.л.
-
Baking soda — 0.5 ч.л.
-
Ground cinnamon — 0.5 ч.л.
-
Ground cardamom — 0.5 ч.л.
-
Ground ginger — 0.5 ч.л.
-
Table salt — 3 щепотка
-
Cream cheese (spreadable) — 30 г
-
Chicken egg yolk — 0.25 шт
-
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
749
245 kcal / 100 g
kcal
18.4 g
6.0 g / 100 g
Protein
80.9 g
26.4 g / 100 g
Carbohydrates
39.2 g
12.8 g / 100 g
Fats
7.0 g
2.3 g / 100 g
Ash
4.5 g
1.5 g / 100 g
Fiber
50.5%
Water
33.5 g
10.9 g / 100 g
Sugars
40.8 g
13.3 g / 100 g
Starch
0.17 g
0.06 g / 100 g
Omega-3
15.85 g
5.18 g / 100 g
Omega-6
8.6 g
2.8 g / 100 g
SFA