Pecan Pumpkin Muffins with Maple Marscapone Filling
Prep time
Cook time
Total time
Serves: 24
INGREDIENTS:
Dry Ingredients
3 cups sprouted whole grain spelt flour (or regular spelt or whole wheat pastry flour)
1 cup sprouted buckwheat flour (or more spelt or whole wheat pastry flour)
1 cup pecans, chopped
1 tablespoon cinnamon
1 tablespoon baking powder
1½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
Wet Ingredients
1 cup pumpkin purée
1 cup maple syrup
4 eggs
½ cup olive oil
Filling
1 cup marscapone cheese (from 1 275 g container)
2 tablespoons maple syrup
Optional Topping
Maple sugar
DIRECTIONS:
Preheat oven to 375°. Line up two muffin trays and fill them with muffin liners (I find that parchment paper ones work the best and provide the easiest clean up).
Combine all the dry ingredients in a large bowl.
Mix the marscapone and its maple syrup in a small bowl until fully blended and set aside.
Blend all the wet ingredients in a blender until smooth then add to the dry ingredients and stir until fully combined. Spoon out half the mixture into the base of the 24 muffin liners.
Top each with a heaping teaspoon of the marscapone mixture until it is evenly distributed.
Spoon out the second half of the muffin mixture evenly until the marscapone is covered.
Optionally sprinkle a bit of maple sugar onto each muffin for a bit of extra sweetness.
Bake for 20 minutes, until golden brown and an inserted tooth pick comes out clean.
Recipe by Love from the Land at https://www.lovefromtheland.com/pecan-pumpkin-muffins-maple-marscapone-filling/