Pumpkin muffin with cream cheese filling

A cupcake with the addition of pumpkin puree to the dough turns out to be bright, fragrant and goes well with a creamy filling based on cream cheese. This composition can be supplemented with caramel sauce - pastries will not leave indifferent even among the most fastidious gourmets!

Ingredients

• For test:
• Fresh pumpkin - 500 g
• or pumpkin puree - 220 g
• Odorless vegetable oil - 120 ml
• Eggs - 2 pcs.
• Brown sugar - 100 g
• White sugar - 80 g
• Flour - 175 g
• Soda - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Vanilla sugar - 10 g
• Ground cinnamon (optional) - 1 teaspoon
• Ground ginger (optional) - 1/2 teaspoon
• Nutmeg, grated (optional) - 1 pinch
• Salt - 1 pinch
• For cream:
• Cream cheese - 175 g
• Cream 33-35% - 25 ml
• Egg - 1 pc.
• Sugar - 25-30 g
• Vanilla sugar - 5 g
• For submission (optional):
• caramel sauce

Directions

1. We prepare products.
2. For a pleasant caramel flavor, brown sugar is used in the recipe. Of course, it can be replaced with regular sugar, but you need to remember that white sugar is sweeter.
3. Cinnamon, ginger and nutmeg can be omitted or replaced with other spices to taste.
4. Products for the cream should be at room temperature - we take them out of the refrigerator in advance.
5. If you have ready-made pumpkin puree, immediately start preparing the cream.
6. To make puree, bake the pumpkin in the oven. We heat the oven to 200 degrees. We clean the pumpkin from the peel and the fibrous part with seeds and cut into small cubes 2-3 cm in size.
7. Place pumpkin in a baking dish.
8. Cover the dish with pumpkin with foil and send it to the preheated oven for 60 minutes. 15 minutes before the end of this time, remove the foil, drain the resulting liquid, and return the pumpkin to the oven to finish baking without covering it with anything.
9. In the meantime, let's prepare the cream filling. Combine cream cheese (room temperature), sugar and vanilla sugar. Mix until smooth with a whisk or spoon.
10. Add an egg (room temperature). We mix. At first, the mass will delaminate, but after 2-3 minutes of active kneading, the products will combine.
11. Lastly, add cream. Mix the cream well.
12. The finished cream should have a smooth, uniform texture.
13. We put it in the refrigerator.
14. Baked pumpkin should cool down. If moisture is released from the pumpkin again, it must be drained.
15. Put the pumpkin in a deep container and pierce with a blender to a puree state.
16. To prepare the dough, combine white, brown and vanilla sugar in a large bowl. We add vegetable oil.
17. Beat sugar and butter until combined.
18. Continuing to beat, add the eggs one at a time. At this stage, the mass will begin to lighten and become lush.
19. Beat it for 5-7 minutes until the sugar is almost completely dissolved.
20. We introduce pumpkin puree and mix the mass again with a mixer.
21. We sift the flour. Add salt, baking soda, baking powder, cinnamon, ginger and nutmeg to the flour. Mix with a whisk. (I repeat, spices can be omitted and replaced to your liking.)
22. Add a tablespoon of the dry mixture to the whipped mass, each time thoroughly mixing the dough with a mixer at low speed so that no lumps remain.
23. It turns out a thin, flowing dough from a spoon.
24. Pour half of the dough into the cake pan.
25. On the dough, spread the prepared cream with a spoon in islands.
26. Pour the second half of the dough into the mold.
27. We send the form to the preheated oven and bake pumpkin cake with cream for 55-60 minutes at 180 degrees.
28. Take the cake out of the oven and let it cool in the mold.
29. Then put the pumpkin cake on a dish and pour over the caramel. It seems to me that caramel just perfectly emphasizes the taste of this baking!
30. Bon appetit!