Pumpkin cream cheese muffins

INGREDIENTS

• 3 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 4 tsp pumpkin pie spice
• 1 pinch cardamom
• 1 tsp baking soda
• 5 eggs
• 2¼ cup granulated sugar
• 2 cups pumpkins
• 1¼ cup vegetable oil
• 8 oz cream cheese
• ½ cup walnuts

TOOLS

• 1 knife
• 2 bowls
• 1 muffin tin
• 1 freezer
• 1 oven
• 1 whisk
• 1 baking parchment
• 1 grater

Peel and chop the pumpkins. Chop the walnuts roughly.

Grate the nutmegs using a grater to get ground nutmegs.

Put cream cheese in a bowl and add half a cup of granulated sugar. Crack an egg into the bowl and whisk to get a cheese mixture.

Transfer the cheese mixture to a baking parchment and shape it into a log. Then, roll the cheese log into the baking parchment using your hand.

Place the cheese log in the freezer and chill for 40 minutes.

Preheat the oven to 350°F for 15 minutes.

Crack 4 eggs into a second bowl. Then add the chopped pumpkins, half a cup of vegetable oil, 1.75 cups of granulated sugar, ground cinnamon, ground nutmeg, ground cloves, pumpkin pie spice, cardamom, and baking soda. Whisk the contents of the second bowl for 2 minutes to get a batter.

Drizzle three-quarters cup of vegetable oil over a muffin tin and transfer the batter to it (2/3 full).

Remove the cheese log from the freezer and remove the baking parchment. Then, slice the cheese log.

Add the cheese slices to the muffin tin (on top) and scatter the chopped walnuts over it.

Place the muffin tin in the hot oven and bake for 20 minutes.

Turn off the heat and remove the muffin tin from the oven.

It’s ready to be served !