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Mufins cheesecake with pumpkin and chocolate


Ingredients :

For the filling: 1 package cream cheese 8 ounces (0.3 kg), softened 1 Egg 1/3 Cut sugar white 1/3 Cut pumpkin puree 2 tablespoons all-purpose Flour 1/2 Cut chocolate chips, semisweet miniature.

For the muffins: 1/2 cups all-purpose Flour 1—Cut sugar white 1/3 Cut unsweetened Cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 Cut Milk 1/3 Cut vegetable oil 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract 1/2 Cut chocolate chips, semisweet miniature Cooking Spray.


Instructions :

Preheat the oven to 350 degrees. Cover the muffin tins with paper cups or spray with cooking spray. Place the cream cheese, egg, 1/3 cup sugar, pumpkin puree, and flour in the bowl of a stand mixer fitted with an attachment for leaves.

Beat until the mixture is light and fluffy: the mixture may be lumpy at first, but if you still beating, stick.

Add the chocolate chips and set aside.

In a large bowl, combine the flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a hole in the center and add the milk, oil, vinegar, and vanilla. Mix until well combined. Fill the muffin tins until 2/3 full of the mixture and cover with 2 tablespoons of the cream cheese mixture. Sprinkle chocolate chips on top of the muffins. You could end up with a bonus mix of cream cheese, you can put it in a pan and baking muffins for a snack cheesy!

Bake in preheated oven 25 to 30 minutes, until a toothpick inserted in the center comes out clean.


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