Pumpkin Cheesecake Muffins

Pumpkin dishes belong into autumn like colorful leaves on trees. We especially like these fluffy pumpkin muffins, which are especially delicious with the creamy cheesecake topping.

Ingredients for about 15 muffins:

220 g of flour

2 eggs

120 g of sugar

80 ml of milk

120 ml of oil

2 packets of vanilla sugar

1 packet baking soda

250 g of pumpkin puree

180 g cream cheese

1 egg yolk

2 tbsp sugar

Preparation:

Preheat the oven to 180 °C.

Mix the eggs with sugar, milk, oil, 1 packet of vanilla sugar and the pumpkin puree. Mix flour and baking powder and stir in.

Mix cream cheese with egg yolk, 1 packet of vanilla sugar and 2 tablespoons of cream until creamy.

Form muffins cups out of Blechrein Autumn by cutting out 12x12 cm squares and place in a muffin tin. Fill the pumpkin dough up to half.

Spread a teaspoon of cream cheese on top and bake for 15 minutes until the muffins are golden brown.

Baked in Blechrein Autumn