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To make delicious pumpkin cream cheese muffins, gather these simple ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 2 tablespoons powdered sugar (for the cream cheese filling) If you need to swap some ingredients, here are a few ideas: - Use whole wheat flour instead of all-purpose flour for a healthier muffin. - Swap brown sugar for coconut sugar for a lower glycemic option. - You can use applesauce instead of vegetable oil for less fat. - Try almond milk or oat milk instead of eggs for a vegan muffin. - For a non-dairy option, use a vegan cream cheese. Each muffin is packed with flavor and nutrients. Here's what you'll get: - Calories: 200 - Total Fat: 8g - Saturated Fat: 2g - Cholesterol: 35mg - Sodium: 150mg - Total Carbohydrates: 30g - Dietary Fiber: 1g - Sugars: 10g - Protein: 3g These muffins are not only tasty but also provide a good source of energy, making them perfect for fall treats! {{ingredient_image_1}} First, turn your oven to 375°F (190°C). This step is key for even baking. While it heats, line a muffin tin with paper liners or give it a light grease. In a large bowl, add the flour, baking powder, baking soda, and spices. Use a whisk to mix them well. This helps the flavors blend and ensures the muffins rise nicely. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and creamy. This step adds moisture and flavor to your muffins. Take a small bowl and mix the softened cream cheese with powdered sugar. Stir until it becomes smooth. This filling adds a sweet and tangy surprise in every bite. Spoon about 2 tablespoons of batter into each muffin cup. Then, add about 1 teaspoon of the cream cheese mixture. Top it off with another tablespoon of batter. This layering creates a delicious filling inside your muffins. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. A toothpick should come out clean when inserted in the center. Once done, let them cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warm, cozy smells that fill your kitchen! To get a great muffin texture, do not overmix the batter. Combine the wet and dry ingredients gently. It’s okay if some lumps remain. The batter should be thick but not dry. Use fresh ingredients for the best results. Check the dates on your baking powder and soda. If they are old, they may not work well. One common mistake is using too much flour. Always spoon flour into your measuring cup and level it off. Using too much can make muffins dry. Another mistake is baking at the wrong temperature. Always preheat your oven to 375°F (190°C) before baking. Finally, don’t skip the cream cheese filling. It adds a lovely surprise and moisture to each bite. To serve your muffins beautifully, dust them lightly with cinnamon sugar. This adds a sweet touch. Place a small pumpkin next to the muffins for a festive look. Serve them warm for the best flavor. You can also use decorative muffin liners for a fun pop of color. These small details make your muffins stand out! Pro Tips Use Fresh Spices: Freshly ground spices can elevate the flavor of your muffins. Consider grinding your own cinnamon, nutmeg, and ginger for a more aromatic result. Check Pumpkin Consistency: Ensure your canned pumpkin puree is thick and not too watery, as this could affect the texture of your muffins. Don’t Overmix: To achieve a light and fluffy muffin, mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins. Cool Completely: Allow the muffins to cool completely on a wire rack before storing them. This prevents moisture buildup and keeps them from becoming soggy. {{image_2}} You can easily make gluten-free pumpkin cream cheese muffins. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This helps give the muffins the right texture. Follow the same steps in the recipe. You will still enjoy the rich taste! To create vegan pumpkin cream cheese muffins, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Instead of cream cheese, use vegan cream cheese or a mixture of blended silken tofu with a bit of lemon juice. This keeps the muffins creamy and delicious. Want to add more flavor? Here are some great ideas: - Chocolate Chips: Fold in semi-sweet or dark chocolate chips into the batter for a sweet surprise. - Nuts: Chopped walnuts or pecans add crunch and depth. Mix in about half a cup. - Dried Fruit: Raisins or cranberries bring a chewy texture. About a half cup works well. - Spices: Extra spices like cloves or allspice can add warmth. Just a pinch goes a long way. These variations let you enjoy muffins in new ways. Each option brings a unique taste to your fall baking! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Place a piece of parchment paper between the muffins to avoid sticking. They will stay good at room temperature for up to three days. If you want them to last longer, refrigerate them. In the fridge, they can stay fresh for about a week. Freezing these muffins is easy. Allow them to cool completely first. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag. They can last in the freezer for up to three months. When you’re ready to enjoy them, simply take out the amount you want. Reheating your muffins is quick and simple. For the best results, use the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat each muffin for about 15 to 20 seconds. Enjoy them warm for the best taste! Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. Then, scoop out the flesh and puree it until smooth. You need about one cup for this recipe. Fresh pumpkin gives a nice flavor, but it may have more water content. Adjusting the flour may help if the batter is too wet. Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are ready. If the toothpick has wet batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. If you need a substitute for cream cheese, try Greek yogurt or mascarpone cheese. These options give a similar creaminess. You can also use a dairy-free cream cheese if you want a vegan choice. Adjust the sugar in the filling to match your taste. Yes, you can make mini muffins! Just fill the mini muffin tin with the batter. Bake for 10 to 12 minutes, checking with a toothpick. Mini muffins are great for snacks or sharing at parties. They still taste just as good! Store these muffins in an airtight container. They will last for about three days at room temperature. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to three months. Just thaw and enjoy! This guide covers all you need for making delicious pumpkin cream cheese muffins. You learned about key ingredients, substitutions, and nutritional info. Followed by step-by-step baking instructions, tips for perfect texture, and how to avoid mistakes. You also found out about variations, storage, and answers to common questions. Now you can bake tasty muffins that everyone will love. Enjoy the process and share them with friends!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with a creamy pumpkin and cream cheese mixture, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar (for the cream cheese filling)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  • In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and creamy.
  • Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix.
  • In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
  • Spoon about 2 tablespoons of batter into each muffin cup, followed by about 1 teaspoon of the cream cheese mixture, and then top with another tablespoon of batter to cover the cream cheese.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with a light sprinkle of cinnamon sugar on top, and place a small pumpkin decoration next to the muffins for a festive touch. Enjoy!
Keyword cream cheese, fall baking, muffins, pumpkin