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- Pumpkin puree: This is the star of our muffins. It gives them a rich flavor and moist texture. You can use canned puree or make your own from fresh pumpkins. - Cream cheese: This soft cheese creates a creamy filling. It contrasts well with the spiced pumpkin batter. Make sure it’s softened to mix well. - Granulated and brown sugar: These sugars add sweetness. Granulated sugar gives a clean taste, while brown sugar adds depth and moisture. - Chopped pecans or walnuts: Adding nuts gives your muffins a nice crunch and flavor. You can choose one or both for texture. - Vanilla extract: This is a great way to boost flavor. It adds warmth and sweetness to the muffins. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can line the cups with paper liners or grease them with non-stick spray. Lining helps you easily remove the muffins later without any mess. In a medium bowl, add 1/2 cup of softened cream cheese, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Use an electric mixer or a whisk to beat these ingredients until smooth and creamy. Set this mixture aside. It will be your tasty filling. In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they blend well. You want a uniform mixture for the best muffins. In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground ginger. Sifting helps mix the dry ingredients and aerates the flour. This makes your muffins light and fluffy. To assemble, fill each muffin cup halfway with the pumpkin batter. Then, add about 1 tablespoon of the cream cheese filling on top. Cover the cream cheese with more batter until the cups are about 3/4 full. This layering gives you a nice surprise filling after baking. Bake your muffins in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Once they are baked, let them cool in the tin for about 5 minutes. After that, move them to a wire rack to cool completely, allowing air to circulate. Overmixing batter: To keep muffins soft, mix gently. When you combine wet and dry ingredients, stir until just blended. Lumps are okay. Overmixing makes muffins tough. Ensuring even baking: Place your muffin tin in the center of the oven. This helps heat circulate evenly. Rotate the tin halfway through baking for best results. Tips for smooth filling: Start with soft cream cheese. This makes it easy to blend. Mix it with the sugars until creamy. Use an electric mixer for a smooth texture. If you want, add a touch of vanilla for extra flavor. Best mixing bowls: Use a large mixing bowl for wet ingredients. A medium bowl works well for dry ingredients. Choose bowls with a non-slip base for easier mixing. Muffin tins: A non-stick muffin tin is great for easy release. If you use paper liners, make sure they fit well in the cups. This helps keep your muffins intact. These simple tips will help you make perfect pumpkin cream cheese muffins every time! Pro Tips Use Room Temperature Ingredients: For the best texture, ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth batter and a tender muffin. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins, so be gentle! Experiment with Spices: Feel free to adjust the spices to your preference. Adding a pinch of cloves or allspice can enhance the warm flavors of the muffins. Store for Freshness: To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. {{image_4}} If you want to make these muffins gluten-free, use special flour blends. Look for a mix labeled "1:1" gluten-free flour. This blend often has a mix of rice flour, potato starch, and xanthan gum. You can also try almond flour or coconut flour. Just remember, you may need to adjust the liquid in the recipe. To make these muffins vegan, swap the eggs and cream cheese with plant-based options. Use flaxseed meal mixed with water to replace eggs. For each egg, mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. For cream cheese, use a vegan cream cheese spread. It tastes great and makes the muffins just as creamy. Want to spice things up? Add some extra flavor! Try mixing in chopped chocolate or dried fruit like cranberries. You can also sprinkle in more spices like allspice or cloves for warmth. Topping your muffins with a mix of sugar and cinnamon before baking adds a sweet crunch. These small changes can make your muffins even more delightful. Store your pumpkin cream cheese muffins at room temperature for the best taste. Place them in an airtight container. This keeps them fresh for up to three days. If you want them to last longer, store them in the fridge. In the fridge, they can last about a week. Just remember, the fridge may make them a bit dry. Freezing muffins is easy! First, let them cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag. Make sure to squeeze out all the air before sealing. They can stay in the freezer for up to three months. When you want to enjoy one, just take it out and let it thaw. You can also pop it in the microwave for about 20-30 seconds to warm it up. Know when your muffins are past their prime. If they look dry or hard, it’s time to toss them. Also, if you notice any mold, don’t eat them. Use your senses! If they smell off or taste stale, it’s best to let them go. Keeping track of how long you stored them helps, too. Remember, freshness is key to enjoying every bite! Yes, you can use homemade pumpkin puree. Fresh pumpkin has a great flavor. It may have a different texture than canned pumpkin. You want your puree to be thick and not watery. If you make it at home, roast the pumpkin first. This brings out the sweetness. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. Look for a golden-brown color on top. They should spring back when touched lightly. These muffins pair well with many things. Try serving them with warm maple syrup. A side of whipped cream also works great. You can enjoy them with coffee or tea for a cozy treat. They make a nice snack or breakfast option. Yes, you can make mini muffins! Just adjust the baking time. Mini muffins usually bake for about 10 to 15 minutes. Fill the mini cups about halfway, just like with regular muffins. This way, they will still have that lovely cream cheese filling. Pumpkin cream cheese muffins blend rich flavors and warm spices. This guide helped you with ingredients, steps, and storage tips. Remember to avoid overmixing and use quality pans for best results. Try different variations to keep things fun, like gluten-free or vegan options. Store your muffins carefully, so they stay fresh. Enjoy these muffins with coffee or tea for a perfect treat. Happy baking!

Pumpkin Cream Cheese Muffins

Delicious muffins filled with a creamy pumpkin and cream cheese mixture, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or homemade)
  • 1 2 cream cheese, softened to room temperature
  • 1 2 granulated sugar
  • 1 2 packed brown sugar
  • 1 2 vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 ground nutmeg
  • 1 2 salt
  • 1 4 ground ginger
  • 1 4 cup chopped pecans or walnuts (optional)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining the cups with paper liners or greasing them with non-stick spray.
  • In a medium mixing bowl, add the softened cream cheese, granulated sugar, and brown sugar. Beat the ingredients together until smooth and creamy. Set aside.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until fully incorporated.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger. Gradually add the sifted dry mixture into the pumpkin mixture, stirring gently until just combined.
  • If desired, fold in the chopped pecans or walnuts.
  • Fill each muffin cup halfway with the pumpkin batter. Add approximately 1 tablespoon of the cream cheese mixture on top, then cover with additional pumpkin batter until filled to about 3/4 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a festive finishing touch, dust the cooled muffins with powdered sugar before serving.
Keyword cream cheese, fall baking, muffins, pumpkin