Wednesday, November 27, 2013

Easy Pumpkin Cheesecake Muffins


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Easy Pumpkin Cheesecake Muffins: These look awesome. Need to experiment with them to see if I can make them a little less terrible for me (use dextrose for the sugar, maybe GF flour blend, nix the ginger). But of course, I should probably make the original recipe first, and tweak it a little at a time ;).
Ingredients:
MUFFINS:

  • 1 15 oz can pumpkin
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 (200g) cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

FILLING:

  • 8 ounces (200g) cream cheese, at room temperature
  • 1 large egg yolk
  • 5 tablespoons (75g) sugar
  • 1/8 teaspoon vanilla extract
  • Chopped nuts (walnuts, pecans) (optional)

Instructions
Read full directions on www.instructables.com

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