Pumpkin Spice Muffins with Cream Cheese Filling
20 min
Veggie
22172
For 12 Portions
320 g
spelt flour, type 630
190 g
cream cheese
35 g
pumpkin seed
25 g
powdered sugar
2
egg
1
lemon
1/2
butternut squash
240 g
raw cane sugar, demerara
95 g
sunflower oil
65 ml
water
35 g
butter
16 g
vanilla sugar
2 tsp
baking powder
2 tsp
cinnamon, ground
1 tsp
ginger, ground
1 tsp
gingerbread spice
1/2 tsp
salt
1. All set?
2. Peel butternut and dice coarsely.
3. Add pumpkin and water to a saucepan. Cover and cook over medium heat for 10 min, until tender.