¼Cup+ 2 tablespoons mascarpone cheesebring to room temperature
⅓Cupmilk
1Cuppumpkin puree
2eggs
Other Ingredients:
½Cupcoarsely chopped walnuts
Instructions
Preheat Oven to 375℉ and place mini muffin liners in mini muffin pan.
Add all Topping ingredients to small mixing bowl and toss with spoon to blend evenly. Set aside. Note: Topping won't be used until the very end - just before putting into the oven.
Add all Dry Ingredients in small mixing bowl and whisk to combine. Set aside.
Add all Wet Ingredients in medium mixing bowl and whisk to blend. Add Dry Ingredients to Wet Ingredients and fold in with a wooden spoon until just combined.
Gently stir in chopped walnuts (Other Ingredients - NOT the topping you've set aside).
Fill muffin cups nearly all the way full. Top each with a small amount of Topping mixture.
Bake for 8-12 min until just set in center. Let cool before removing from pan.
Notes
These make a perfectly portioned dessert.
They pair well with a cup of ginger or chai spiced tea.
When enjoying for breakfast, I recommend pairing with an egg and breakfast salad to make a complete meal.
This recipe can easily be made into regular size muffins, just increase the baking time.