Pumpkin muffins with carrot cream and caramel
4 servings
60 minutes
Pumpkin muffins with carrot cream and caramel are the true embodiment of autumn coziness and warmth. Their story begins in European cuisine, where pumpkin and carrot have long been used to create aromatic baked goods. Delicate, airy muffins with a rich pumpkin flavor perfectly complement the light carrot cream based on cream cheese, giving the dessert softness and freshness. The caramel with hazelnuts adds a spicy sweetness and crunchy texture, turning each serving into a true gastronomic delight. These muffins are suitable for both cozy family tea gatherings and festive dinners, surprising guests with their unusual combination of ingredients and delightful taste.
1
Peel, chop, and cook the carrot and pumpkin in separate pans until done.
- Pumpkin: 200 g
- Carrot: 100 g
2
Blend the cooked pumpkin until it becomes puree, then strain it through a sieve to achieve a smooth texture. Do the same with the carrot.
- Pumpkin: 200 g
- Carrot: 100 g
3
Beat the eggs with 60 grams of sugar until white in a mixer. Then add pumpkin puree, flour, and baking powder, and mix with the mixer.
- Chicken egg: 2 pieces
- Sugar: 110 g
- Pumpkin: 200 g
- Wheat flour: 100 g
- Baking powder (raising agent): 10 g
4
Pour the pumpkin batter into buttered molds and send to an oven preheated to 180 degrees for 15-20 minutes. Check readiness with a toothpick: if it comes out dry, the muffins are ready.
- Butter: 50 g
5
Add cream cheese Almette and powdered sugar to the carrot puree, mix until a smooth cream.
- Carrot: 100 g
- Whipped cream cheese, plain: 150 g
- Icing sugar: 100 g
6
Make caramel: melt sugar in a saucepan over low heat, then add butter and stir until melted. Next, pour in the cream and stir until fully combined. Add hazelnuts to the finished caramel.
- Sugar: 110 g
- Butter: 50 g
- Heavy cream 35% fat: 50 ml
- Hazelnut: 50 g
7
Remove the ready muffins from the molds after letting them cool a bit. Spread carrot cream on them and drizzle with caramel and hazelnuts.
- Whipped cream cheese, plain: 150 g
- Hazelnut: 50 g