Pumpkin Muffins with Carrot Cream and Caramel

Ingredients

• Pumpkin 5 oz
• Carrot 5 oz
• Wheat Flour 5 oz
• Chicken Egg 2 pieces
• Sugar 5 oz
• Baking Powder 0 oz
• Almette Cream Cheese 5 oz
• Powdered Sugar 5 oz
• Hazelnut 0 oz
• Butter 0 oz
• 10% cream 0 fl oz

Step-by-Step Guide

Step 1

Peel the carrot and pumpkin, cut them into pieces, and cook them in separate saucepans until tender.

Step 2

Blend the cooked pumpkin until smooth, then strain through a sieve to achieve a delicate texture. Do the same with the carrot.

Step 3

Beat the eggs with 60 grams of sugar in a mixer until pale. Then add the pumpkin puree, flour, and baking powder, and mix with the mixer.

Step 4

Pour the pumpkin batter into the greased baking molds and place them in an oven preheated to 355°F for 15-20 minutes. To check for doneness, insert a toothpick into the batter; if it comes out clean, the muffins are ready.

Step 5

Add cream cheese and powdered sugar to the carrot puree, and mix until smooth and creamy.

Step 6

Make the caramel: In a saucepan over low heat, melt the sugar, then add the butter, stirring until it is fully melted. Next, pour in the cream, continuing to stir until completely combined. Finally, add the hazelnuts to the finished caramel.

Step 7

Remove the baked muffins from the molds and let them cool slightly. Top with carrot cream and drizzle with caramel and hazelnuts.