Pumpkin Cream Cheese Muffins recipe - ingredients, nutrition and when to eat it
These moist muffins are baked with kabocha squash and cream cheese. The squash’s gentle sweetness pairs well with the cream cheese’s smooth, slightly tangy…
These moist muffins are baked with kabocha squash and cream cheese. The squash’s gentle sweetness pairs well with the cream cheese’s smooth, slightly tangy flavor. They’re lovely with coffee or milk on a fall day.
Snacks & desserts · 40 minutes to cook
Tips: After cooking the kabocha, let it cool briefly to steam off excess moisture if it seems watery.
Tips: Mix the flour in just until combined to keep the muffins tender.
Tips: Take the cream cheese out of the fridge ahead of time so it’s easy to add to the center of the batter.
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Ingredients (1 serving)
- Kabocha squash — 60 g
- Cream cheese — 25 g
- Flour — 55 g
- Egg — 0.5 pc
- Butter — 20 g
- Sugar — 20 g
- Milk — 15 ml
- Baking powder — 2 g
- Vanilla extract — 1 tsp