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Pumpkin Queijadas

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These pumpkin queijadas, also known as pumpkin milk tarts, are a comforting, warm dessert perfect for autumn gatherings.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin puree
  • 2 1/2 cups whole milk, divided
  • 6 tablespoons butter, cut into chunks
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Cooking spray or 2 tablespoons of melted butter for greasing muffin pans

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prep your muffin pans with cooking spray or melted butter.
  3. Mix the pumpkin puree, 2 cups of whole milk, and butter until smooth and creamy.
  4. Add the granulated sugar and eggs to the mixture and combine well.
  5. Sift together the flour, baking powder, pumpkin pie spice, and salt.
  6. Combine the dry ingredients with the pumpkin mixture, alternating with the remaining 1/2 cup of milk.
  7. Pour the batter into the prepared pans, filling them about 3/4 full.
  8. Bake in the preheated oven for 20-25 minutes for muffins or 30-35 minutes for a cake.
  9. Cool the queijadas in the pans for 10 minutes before transferring to a wire rack.

Notes

These queijadas can be made a day in advance and stored in an airtight container. They can also be frozen for up to three months.

Nutrition

Keywords: pumpkin, queijadas, dessert, autumn, cozy recipes

Find it online: https://platefulkitchen.com/creamy-pumpkin-queijadas-quick-autumn-milk-tart-recipe/