Pumpkin Muffins with Filling
12 servings
80 minutes
Pumpkin muffins with filling are a cozy treat from American cuisine that combines the tender texture of airy dough with the rich flavor of pumpkin and spices. The origins of this dessert trace back to autumn traditions when pumpkin becomes the main ingredient in baking. The muffins are complemented by a creamy filling based on cream cheese with a light lemon hint that adds freshness. Nuts and seeds add a crunchy texture, making each bite special. These muffins are perfect for a cozy tea time on cool evenings, and their rich aroma of cinnamon, ginger, and cardamom creates an atmosphere of home warmth. They can be served with coffee or tea, enjoying the harmony of flavors and the contrast of soft pastry with velvety filling.
1
Prepare all the ingredients.
2
Place paper liners in the muffin tin.
3
Remove the zest from the lemon.
- Lemon: 1 piece
4
Squeeze juice from the lemon.
- Lemon: 1 piece
5
Chop the walnuts finely and mix with pumpkin seeds.
- Walnuts: 30 g
- Pumpkin seeds: 30 g
6
Sift the flour into a bowl. Add baking powder, soda, and spices to the flour, and mix well.
- Wheat flour: 250 g
- Baking powder (raising agent): 5 g
- Baking soda: 5 g
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
7
In a larger bowl, combine pumpkin puree, eggs, sugar, salt, and vegetable oil, and beat until smooth with a mixer.
- Pumpkin puree: 325 g
- Chicken egg: 2 pieces
- Brown sugar: 160 g
- Salt: pinch
- Vegetable oil: 100 ml
8
Add the flour mixture and quickly mix with a mixer on low speed to avoid lumps.
9
Divide the dough into molds, filling them 2/3 full, sprinkle with nuts and seeds on top, place in a preheated oven at 180 degrees, and bake for 20-25 minutes.
- Walnuts: 30 g
- Pumpkin seeds: 30 g
10
Mix cream cheese with sifted powdered sugar, vanilla sugar, 2 teaspoons of lemon juice, and whip the cream with a mixer.
- Cream cheese: 200 g
- Icing sugar: 70 g
- Vanilla sugar: 4 g
- Lemon: 1 piece
11
Transfer the cream to a pastry bag with a 'straight tube' nozzle.
12
Use a pastry plunger or a small spoon to scoop out part of the muffin's crumb.
13
Fill the muffins with cream.
14
Close the holes with pieces of the chosen meat.
15
Serve with tea, coffee.
