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π·ππππππ π΄ππππππ πΎπππ π΄ππππ πͺππππ πͺπππππ πππππππ π
πPumpkin Muffins:
β£ 1/2 cup vegetable oil
β£ 1/2 cup granulated sugar
β£ 1/2 cup packed light brown sugar
β£ 1 1/2 cup pumpkin puree
β£ 1 teaspoon vanilla
β£ 2 eggs
β£ 1/4 cup milk
β£ 1 3/4 cup all-purpose flour
β£ 1 teaspoon baking soda
β£ 1 1/2 teaspoon ground cinnamon
β£ 1/4 teaspoon ground cloves
β£ 3/4 teaspoon salt
πCinnamon Sugar Topping:
β£ 1/2 cup granulated sugar
β£ 1 teaspoon cinnamon
β£ 1 tablespoon unsalted butter, melted
πMaple Cream Cheese Filling:
β£ 3/4 cup heavy cream
β£ 8 ounce cream cheese, softened
β£ 1/4 cup maple syrup (to taste)
πINSTRUCTIONS
1. Make Muffin Batter: Preheat the oven to 350 degrees. Whisk oil and sugars. Add pumpkin, vanilla, eggs, and milk; whisk until just combined. Add flour, baking soda, spices, and salt; mix until just combined. Pour muffin batter into an oiled or nonstick muffin tin, filling about 3/4ths of the way to the top of each up.
2. Make Cinnamon Sugar: Mix up the cinnamon sugar topping in a small bowl.
3. Assemble and Bake: Spoon the cinnamon sugar
over each muffin. Bake for 20-24 minutes, or until the tops spring back when gently pressed.
4. Make Maple Cream Cheese Filling: Add the cream to a small bowl and beat until light and fluffy and stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped cream, using the beaters again to smooth it out if needed. Add the maple syrup and mix until smooth.
5. Fill The Muffins: Once the muffins have cooled, cut a cone out of the center of the muffins using a small paring knife. Using a piping bag, or a plastic bag with the corner snipped off, add the filling to the center hole in the muffins. Fill it all the way to the top (the filling will be exposed at the top β cute).
6. Serve: These are ready to eat as-is! If making ahead, they should be stored in the fridge. They can be eaten at room temp or cold β both delicious!
π· Recipe credit: @Pinch of yum.