Recipe for pumpkin muffins with caramel and frosting
Pumpkin muffins with caramel center and citrus/vanilla frosting…
A spiced muffin with a sweet center and a fresh top – a truly delightful mix in a muffin, super easy to make and perfect for any autumn table….
Equipment
- Potato Peeler Optional
- Cutting Board
- Knife
- Whisk
- Bowl
- Pot
- Muffin Form
- Hand Mixer
- Piping Bag
Ingredients
Pumpkin Muffins
- 250 gram Hokkaido Pumpkin
- 3 pcs. Egg
- 125 gram Sugar
- 125 gram Brown sugar
- 250 gram Wheat Flour
- 10 gram Baking Soda
- 4 gram Vanilla Sugar
- 2.6 gram Cinnamon
- 1 pinch Salt
- 75 gram Butter
Vanilla/citrus frosting
- 100 gram Butter soft
- 200 gram Powdered Sugar
- 15 gram Lemon Juice
- 15 gram Water
- 4 gram Vanilla Sugar
- 100 gram Cream Cheese plain
Caramel
- 72 gram Dulce de leche bought ready-made in a can
Instructions
Muffins
- Peel the pumpkin and grate it finely.
- Whisk the eggs together with sugar and brown sugar until they form a fluffy mixture.
- Fold flour, vanilla sugar, cinnamon, salt, and pumpkin into the batter.
- Melt the butter and fold it into the batter as well.
- Divide the batter into 12 muffin cups and bake for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) - until they are firm and golden.
- Use a hand mixer to whip the butter, powdered sugar, lemon juice, water, and vanilla sugar together until a creamy frosting forms.
- Fold in the cream cheese - but only until the frosting is even and smooth (it can become too thin if folded too much).
- When your muffins are baked, cut a hole in each one and put 1 tsp dulce de leche in each hole (can be omitted, in which case just top with frosting; it also tastes delightful).
- Put the frosting in a piping bag with a star nozzle and decorate your muffins.
- Optionally, top with some caramel flakes - serve.