Pumpkin cake with cream cheese filling and chocolate

ingredients for a 35x10cm cake pan and 12 muffins

• 500gr pumpkin, in pieces
• 1 apple
• 4 eggs
• 90gr olive oil
• 160gr milk
• 2 tsp vanilla extract
• 300gr brown sugar
• 620gr all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 3 tsp cinnamon
• 1 tsp clove powder
• 1/2 tsp ginger powder
• 200gr chocolate chips

cream cheese filling

• 500gr cream cheese
• 50gr sugar
• 1 egg
• 1 Tbsp milk

instructions
Preheat oven to 180C.
Line a cake pan with parchment paper and line a 12 muffin tray with paper baking cups.
 
Bake the pumpkin in the oven until very soft.
Peel the apple, remove the core and boil it.
Using two forks, mash the pumpkin and the apple.
In a large bowl, combine pumpkin, apple, eggs, olive oil, milk, vanilla and sugar.
In a separate bowl, sift flour, baking soda, salt, cinnamon, clove powder and ginger together.
Combine the two mixtures.
Stir in 100gr chocolate chips.
Beat the cream cheese filling ingredients until smooth.

Pour a little bit of batter into the cake pan, spread to cover the bottom and then spoon some cream cheese filling and spread it on top. Cover with another layer of batter. Sprinkle with  half the rest of chocolate chips.

Do the same procedure with the muffins.
Bake the cake at 180C for approximately 60 minutes and the muffins for 45 minutes.