
gingerbread Stelline
Desserts from Italy
Pumpkin muffins with cinnamon icing
Pumpkin muffins with cinnamon icing
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Pumpkin muffins are flavored with a mix of spices such as nutmeg, ginger, cloves and decorated with a cream cheese spread and cinnamon. Great for a Halloween party or for an afternoon in the fall.
Heat the oven to 190 ° C. Grind two 12 muffins baking trays or lined with 24 pies.
Sift flour together with cinnamon, nutmeg, ginger, cloves, salt, yeast and baking soda. Keep aside.
Whisk butter with white sugar and Mascobado sugar with an electric stirrer in a large bowl until they are pompous, swollen and light.
Incubate eggs at room temperature, one at a time.
Also combine the milk and pumpkin purée immediately after the eggs.
Also incorporate the powder ingredients and gently mix with a silicone spatula or wooden spoon.
Pour the mixture into the fillings filling for 3/4 of the capacity.
Bake and cook for about 25 minutes or until golden and slightly soft will appear soft.
Leave to cool for 5 minutes in the pan and then transfer them to a grating to cool completely.
In a bowl, whisk the spreadable cheese and butter 50gr with an electric stirrer until they are blended.
Also add the icing sugar, at a time, the vanilla extract and cinnamon.
Whisk all the ingredients until you create a smooth and swollen cream to decorate the cupcakes.
Use a custard pocket to distruibuire the cream. Decorate at will.