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🍰 Fluffy Pumpkin Muffins with Cream Cheese Frosting

565 kcal · 30 min · 4 servings

Fluffy Pumpkin Muffins with Cream Cheese Frosting Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly under running water.
  2. 2. Cut off the hard ends of the pumpkin.
  3. 3. Halve the pumpkin and scoop out the inside including the seeds with a spoon.
  4. 4. Cut the pumpkin flesh into cubes of about 1 cm.
  5. 5. Place the pumpkin cubes in a pot and cover them with water.
  6. 6. Bring the water to a boil.
  7. 7. Cook the pumpkin until soft over medium heat for about 15 minutes.
  8. 8. Drain the water.
  9. 9. Puree the soft pumpkin flesh or mash it with a fork.
  10. 10. Preheat the oven to 180 °C with top and bottom heat.
  11. 11. Place 125 g of soft butter in a mixing bowl.
  12. 12. Beat the butter until creamy using a hand mixer with the whisk attachment.
  13. 13. Add 120 g of sugar to the bowl.
  14. 14. Add vanilla sugar to the bowl.
  15. 15. Add a pinch of salt to the bowl.
  16. 16. Add the eggs to the bowl.
  17. 17. Mix the ingredients together briefly.
  18. 18. Add the pumpkin puree to the bowl.
  19. 19. Sift the flour into the bowl.
  20. 20. Sift the baking powder into the bowl.
  21. 21. Stir everything quickly until a smooth batter forms.
  22. 22. If the batter is too thick, add a little milk.
  23. 23. Grease the indentations of a muffin tin.
  24. 24. Place paper liners in the indentations.
  25. 25. Distribute the batter evenly among the indentations.
  26. 26. Bake the muffins in the oven for about 20 to 25 minutes until golden brown.
  27. 27. Remove the muffins from the oven.
  28. 28. Loosen the muffins from the tin.
  29. 29. Place the muffins on a wire rack.
  30. 30. Let the muffins cool down.
  31. 31. Place the pumpkin seeds in a frying pan.
  32. 32. Roast the seeds without fat over medium to high heat.
  33. 33. Roast the seeds for about 2 to 3 minutes.
  34. 34. Sprinkle the seeds with 1 tablespoon of sugar.
  35. 35. Caramelize the seeds for about 1 minute.
  36. 36. Place the seeds on a baking sheet.
  37. 37. Let the seeds cool down.
  38. 38. Place the cream cheese in a bowl.
  39. 39. Add 125 g of soft butter to the bowl.
  40. 40. Mix the ingredients using a hand mixer.
  41. 41. Sift powdered sugar into the bowl.
  42. 42. Stir the powdered sugar in slowly.
  43. 43. Beat the cream for about 2 to 3 minutes.
  44. 44. Fill the cream into a piping bag.
  45. 45. Distribute the cream on the muffins.
  46. 46. Sprinkle the muffins with the pumpkin seeds.
  47. 47. Serve the muffins.

Nutrition per serving