This spiced pumpkin muffin is soft and perfectly moist. It's finished with sweet and creamy cheesecake topping.
Easy and delicious recipe for this pumpkin season! 🍂
*Feel free to "turn on" the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (8 muffins)
300 g (1¼ cup) cream cheese
50 g (¼ cup) granulated sugar
2 egg yolks
130 g (1 cup) all-purpose flour
2 g (½ tsp) baking soda
0.25 g (⅛ tsp) ground nutmeg
0.5 g (¼ tsp) ground ginger
1 g (½ tsp) ground cinnamon
1.5 g (¼ tsp) salt
100 g (½ cup) granulated sugar
60 g (¼ cup) vegetable oil
170 g (¾ cup) pure pumpkin puree
1 egg
To make our own pumpkin puree:
1. Cut a whole pumpkin in half and scoop out the seeds and any stringy flesh.
2. Place the pumpkin cut-side-down onto a baking tray. Bake in a preheated oven at 350°F (180°C) until a fork easily pierces the skin (about 45 minutes or so).
3. Let cool then scoop it into a food processor and blend until smooth. Can use right away or refrigerate for up to 1 week or freeze for longer storage.
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[Bahasa Indonesia]
Bahan-bahan: (8 muffin)
300 g cream cheese
50 g gula pasir
2 kuning telur
130 g tepung terigu serba guna
2 g (½ sdt) soda kue
0,25 g (⅛ sdt) pala bubuk
0,5 g (¼ sdt) jahe bubuk
1 g (½ sdt) kayu manis bubuk
1,5 g (¼ sdt) garam
100 g gula pasir
60 g minyak goreng
170 g labu kuning kukus
1 telur
Cara membuat labu kuning kukus:
1. Belah dua labu kuningnya. Sendok keluarkan biji dan bagian tengahnya yang berserat.
2. Letakkan labu di loyang dengan bagian yang dibelah di bawah. Panggang dengan suhu 180°C sampai lunak dan gampang ditusuk dengan garpu (sekitar 45 menit atau lebih).
3. Biarkan dingin lalu sendokkan ke dalam food processor. Blender sampai halus.
Labunya bisa dipakai langsung atau di simpan di kulkas selama seminggu atau bekukan supaya tahan lebih lama.