When I do not have much time and energy, and my cupboards are out of sweets, I make muffins.
You can always find something at home, from which you can prepare muffins or what can be added to muffins to improve their taste.
If I have chocolate I bake chocolaty ones, if I have fruits then fruity ones and if I have a pumpkin … then pumpkin muffins 🙂
Pumpkins work very well used as an ingredient for sweet bread, cakes or cookies.
The vegetable itself is quite sweet, so it fits naturally into sweet cakes.
I spiced up the muffins from the recipe below with some quark cheese. This combo of pumpkin and cheese tasted very well.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Quark cheese filling:
I usually make pumpkin puree myself at home. I bake the pumpkin until soft, sometimes cut into pieces, sometimes whole. Then, I let it cool down and blend it into a creamy mass. You can, of course, buy ready-made pumpkin puree at the shop as well.
Mix sieved flour with soda, baking powder, salt, cinnamon and ginger in a bowl. Combine eggs with sugar in a second bowl then whisk it into a smooth mixture. Gradually add oil while continuing to whisk. At the end, add the pumpkin puree in small batches. Add the dry ingredients from the first bowl to the wet ingredients and mix thoroughly.
Combine the sugar with an egg in a separate bowl. Whisk it. Add lemon juice, powdered custard and quark cheese. Mix thoroughly.
Insert muffin paper cups into the muffin mold. Fill each mold with the pumpkin batter. Spread the pumpkin batter towards the edges of the molds, making a small holes in the middle. Fill in those wholes with the cheese mixture. Bake the muffins for 25 to 30 minutes in an oven preheated to 175 degrees Celsius.
The quark cheese can be replaced with cream cheese, but you have to be careful because it has a runnier consistency than quark cheese.
Do You like pumpkin cakes? Check our recipe for Pumpkin cheesecake
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