Pumpkin muffins with hazelnuts and cream cheese

Name: Pumpkin muffins with hazelnuts and cream cheese - Estera E.
Ingredients: Baked pumpkin pulp 200 g; Walnuts/Hazelnuts 100 g; Granulated sugar 100 g; Bourbon vanilla sugar from Dr. Oetker 1 packet; White wheat flour 120 g; Ground cinnamon 1 teaspoon; Grated nutmeg 1 teaspoon; Ground ginger 1 teaspoon; Ground cloves 1 teaspoon; Baking powder with saffron 2 tablespoons; Ammonium 1 packet; Iodized salt 1 teaspoon; Egg 1 piece; Sunflower oil 50 ml; Fermented milk 300 ml; For decoration: Pumpkin jam 3; 4 tablespoons; Cottage cheese approx. 200 g; Powdered sugar approx. 100 g; Cocoa powder 2 tablespoons.

Dessert - Pumpkin muffins with hazelnuts and cream cheese by Estera E. - Recipia

Pumpkin Muffins with Hazelnuts and Cream Cheese Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 12 muffins Welcome to the delicious world of pumpkin muffins with hazelnuts and cream cheese! These muffins are not only a delight for your taste buds but also a great way to add a touch of autumn to your kitchen. The enticing flavors of pumpkin, crunchy hazelnuts, and sweet cream cheese will make you fall in love with every bite. A Brief History Muffins have a rich and varied history, with deep roots in the culinary traditions of many cultures. Over time, muffin recipes have adapted, becoming a versatile dessert suitable for any occasion. This recipe, inspired by the richness of pumpkin, pays tribute to the autumn season and is perfect for gatherings with friends or to enjoy alongside a cup of tea. Ingredients For the muffins: - 200 g roasted pumpkin pulp - 100 g hazelnuts - 100 g granulated sugar - 1 packet of bourbon vanilla sugar from Dr. Oetker - 120 g white wheat flour - 1 teaspoon ground cinnamon - 1 teaspoon grated nutmeg - 1 teaspoon ground ginger - 1 teaspoon ground cloves - 2 tablespoons saffron baking powder - 1 packet of ammonia - 1 teaspoon iodized salt - 1 egg - 50 ml sunflower oil - 300 ml sour cream For decoration: - 3-4 tablespoons pumpkin jam - 200 g cottage cheese - 100 g powdered sugar - 2 tablespoons cocoa powder Preparing the Pumpkin 1. Roasting the Pumpkin: Start by preheating the oven to 200 degrees Celsius. Cut the pumpkin in half and place it on a baking tray, cut side down. Let it roast for 60 minutes or until soft. 2. Making the Puree: Once cooled, scoop out the flesh with a spoon and puree it in a blender or with a mashing tool to obtain a smooth puree. This will add moisture and flavor to your muffins. Toasting the Hazelnuts 3. Toasting the Hazelnuts: In a dry pan, add the peeled hazelnuts. Toast them over medium heat for about 5 minutes, stirring constantly. If you don’t feel comfortable shaking the pan like a professional chef, use a wooden spoon. The hazelnuts are ready when they turn golden and start to emit a pleasant aroma. 4. Grinding the Hazelnuts: Once cooled, chop the hazelnuts in a blender or with a knife, but do not turn them into powder; a few larger pieces will add texture to your muffins. Preparing the Batter 5. Mixing the Dry Ingredients: In a large bowl, combine the granulated sugar, vanilla sugar, spices (cinnamon, nutmeg, ginger, and cloves), baking powder, ammonia, flour, salt, and chopped hazelnuts. Mix well to combine the ingredients. 6. Mixing the Wet Ingredients: In another bowl, beat the egg with the oil and sour cream until you get a smooth mixture. This will add moisture and a delicious taste to your muffins. 7. Combining the Ingredients: Add the wet mixture to the dry ingredients and gently mix with a spatula, just until all ingredients are integrated. Do not overmix – we want a fluffy and airy texture. Baking the Muffins 8. Preparing the Muffin Tins: Grease the muffin tins with butter and flour or use special muffin liners. This will make it easier to remove the muffins after baking. 9. Pouring the Batter: Fill the muffin tins up to 3/4 full. This will allow the muffins to rise beautifully. 10. Baking: Place the tray in the preheated oven and bake the muffins for 20 minutes or until they pass the toothpick test. Inserting a toothpick in the center should come out clean. Preparing the Cream Cheese 11. Cream Cheese: In a bowl, mix the cottage cheese with the powdered sugar until you obtain a smooth and sweet cream. This will add a delicious contrast to your muffins. Assembly 12. Scooping and Filling: Once the muffins have cooled, use a special tool or a teaspoon to gently scoop out the center of each muffin. Fill each cavity with pumpkin jam and top with the cream cheese. 13. Decorating: Sprinkle cocoa powder on top for an elegant look and an extra hint of flavor. Serving Suggestions and Variations These muffins are wonderful served warm, but can also be enjoyed at room temperature. You can add a chocolate topping or a cocoa glaze for an extra indulgence. Additionally, you can experiment with other types of nuts or dried fruits to customize the recipe. Nutritional Benefits These muffins are not only delicious but also nutritious. Pumpkin is an excellent source of vitamin A, fiber, and antioxidants. Hazelnuts provide a healthy dose of monounsaturated fats, which are beneficial for the heart. Frequently Asked Questions 1. Can I use canned pumpkin? Yes, canned pumpkin is a convenient alternative, but make sure it is pure and does not contain added sugar. 2. How can I store the muffins? The muffins can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. 3. Can I substitute sour cream? Yes, you can use Greek yogurt or kefir as alternatives to sour cream. These pumpkin muffins with hazelnuts and cream cheese are not just a simple dessert recipe but also a perfect way to bring a touch of warmth and comfort to the cool autumn days. I invite you to make them and enjoy every bite! Happy cooking and enjoy your meal!

Pumpkin muffins with hazelnuts and cream cheese

Tags

Categories