🍰 Pumpkin Muffins with Cream Cheese Frosting

Name: Pumpkin Muffins with Cream Cheese Frosting
Total time: 30 min
Yield: 4 servings
Ingredients: Hokkaido pumpkin 200 g; Apples, red 200 g; butter 300 g; Sugar 150 g; Vanilla sugar 1 packet; Eggs 2 pcs.; Wheat flour, Type 405 200 g; Baking powder 3 tsp; Salt pinch; Icing sugar 150 g; Cinnamon 1 tsp; Cream cheese, plain 150 g

389 kcal · 30 min · 4 servings

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Ingredients

Hokkaido pumpkin 200 g
Apples, red 200 g
butter 300 g
Sugar 150 g
Vanilla sugar 1 packet
Eggs 2 pcs.
Wheat flour, Type 405 200 g
Baking powder 3 tsp
Salt pinch
Icing sugar 150 g
Cinnamon 1 tsp
Cream cheese, plain 150 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Wash the pumpkin, cut it in half, and remove the seeds with a spoon.
3. Dice the pumpkin roughly.
4. Wash the apple, cut it into quarters, and remove the core.
5. Place the pumpkin and apple into the mixing bowl.
6. Chop the ingredients for 8 seconds on speed 8.
7. Transfer the pureed vegetables and fruit into a separate bowl.
8. Add 150 grams of soft butter pieces, sugar, vanilla sugar, and eggs to the mixing bowl.
9. Mix the ingredients with the measuring cup in place for 2 minutes on speed 4.
10. Add flour, baking powder, a pinch of salt, the chopped pumpkin, and the apple to the batter.
11. Mix everything with the measuring cup in place for 1 minute on speed 3 until you have a smooth batter.
12. Grease the cups of a muffin tin or line them with baking cups.
13. Distribute the batter evenly among the cups.
14. Bake the muffins for about 20 to 25 minutes until golden brown.
15. Remove the muffins from the oven.
16. Loosen the muffins from the tin.
17. Let the muffins cool completely on a wire rack.
18. Insert the whisk attachment into the cleaned mixing bowl.
19. Add 150 grams of soft butter to the mixing bowl.
20. Whip the butter for 50 seconds on speed 4.
21. Add powdered sugar and cinnamon.
22. Whip the mixture for another 30 seconds on speed 4.
23. Scrape down the sides of the bowl with a spatula.
24. Add cream cheese.
25. Mix the cream for 20 seconds on speed 2.
26. Transfer the cream into a container.
27. Chill the cream in the refrigerator for about 30 minutes.
28. Spread the cream cheese frosting onto the cooled muffins using a piping bag or a spoon.
29. Serve the pumpkin muffins with cream cheese frosting.
30. Enjoy!

Nutrition per serving

kcal: 389
Protein: 5 g · Fett/Fat: 23 g · Carbs: 42 g