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- 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pumpkin pie spice - 1 cup pumpkin puree (canned or homemade) - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 4 ounces cream cheese, softened - ¼ cup powdered sugar (for the cream cheese filling) - Optional: Chopped walnuts or pecans for topping Gather these ingredients before you start. This helps you stay organized. The flour forms the base of the muffins. The baking powder and soda help them rise. Salt enhances the flavors. Pumpkin pie spice brings warmth and depth. Pumpkin puree adds moisture and flavor. You’ll need two types of sugar. Granulated sugar gives sweetness, while brown sugar adds richness. Vegetable oil keeps the muffins moist. Eggs bind the ingredients and add structure. Vanilla extract gives a lovely aroma. For the cream cheese filling, you need softened cream cheese and powdered sugar. This mix creates a creamy surprise in each bite. If you want a crunch, consider walnuts or pecans as a topping. They add great texture and flavor. With these ingredients on hand, you’re ready to make delicious pumpkin cream cheese muffins! First, set your oven to 350°F (175°C). This step warms the oven evenly. Next, get your muffin tin ready. You can line it with paper liners or grease it with non-stick spray. This keeps the muffins from sticking. In a medium bowl, mix the dry stuff. Add 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of pumpkin pie spice. Whisk these ingredients together until they blend well. Then, set this bowl aside. Now, take a large bowl. In this bowl, blend 1 cup of pumpkin puree, ½ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of pure vanilla extract. Stir until the mix is smooth and all the items are well combined. Next, slowly add the dry mix to the wet mix. Use a spatula to fold them together gently. It's okay if you see a few lumps. Don't mix too much; this keeps the muffins fluffy. In a small bowl, beat 4 ounces of softened cream cheese with ¼ cup of powdered sugar. Use a hand mixer to make this creamy. Make sure there are no lumps left in the filling. Spoon the pumpkin batter into each muffin cup, filling them halfway. Then, add about 1 teaspoon of the cream cheese filling in the middle of each cup. Cover this filling with more pumpkin batter. Fill the cups until they are about ¾ full. Place your muffin tin in the oven. Bake for 18 to 22 minutes. To check if they are done, insert a toothpick in the center. It should come out clean. If a bit of cream cheese sticks, that's fine too! After baking, take the muffins from the oven. Let them cool in the pan for 5 minutes. Then, move them to a wire rack. This helps them cool completely and keeps them from getting soggy. To get soft, fluffy muffins, follow these steps: - Use room temperature eggs and cream cheese. This helps them mix well. - Don’t overmix the batter. A few lumps are okay. Overmixing makes muffins tough. - Fill the muffin cups only three-quarters full. This lets them rise nicely. You can boost the flavor in many ways: - Add chocolate chips or dried cranberries for sweetness. - Use fresh nutmeg or cinnamon for a warm spice kick. - Swap part of the sugar with maple syrup for a unique taste. Watch out for these common issues: - Don’t skip the baking powder. It’s key for rising. - Use the right flour. All-purpose flour works best. - Remember to cool muffins in the pan for a few minutes. This helps keep them moist. {{image_4}} You can make these muffins healthier without losing flavor. Here are some easy swaps: - Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. - Swap granulated sugar with coconut sugar or honey. It gives a unique taste and is less processed. - Replace vegetable oil with unsweetened applesauce. This cuts fat and adds moisture. Want to switch up the taste? Here are some fun ideas: - Add chocolate chips for a sweet twist. They melt into gooey pockets of joy. - Mix in dried cranberries or raisins for a fruity touch. It adds texture and sweetness. - Experiment with different spices. Try cinnamon or ginger for a warm flavor boost. If you have dietary needs, these muffins can still fit your menu: - For a gluten-free option, use a gluten-free flour blend. Ensure it has a binding agent like xanthan gum. - To make them dairy-free, swap cream cheese for a vegan option. Look for brands made from nuts or tofu. - For egg-free muffins, use flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until thick. These variations help you customize the muffins to your taste and dietary needs. Enjoy experimenting with flavors and ingredients! You should store these muffins at room temperature for up to three days. Place them in an airtight container to keep them fresh. If your kitchen is warm or humid, the fridge is a better choice. Just remember, cold muffins might lose some of their soft texture. You can freeze these muffins for up to three months. First, let them cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. This keeps them fresh and prevents freezer burn. When you want one, just take it out and let it thaw at room temperature. To enjoy your muffins warm, heat them in the microwave for about 15-20 seconds. If you prefer a crisp top, use an oven. Preheat it to 350°F (175°C) and bake the muffins for 5-10 minutes. This method makes them taste fresh and delicious again. Yes, you can use fresh pumpkin. Just cook it until soft, then puree it. This gives a fresh flavor. However, canned pumpkin is easier and saves time. Both choices work well in the muffins. Check the muffins after 18 minutes. Insert a toothpick in the center. If it comes out clean, they are done. A little cream cheese on the toothpick is okay. The tops should look golden brown. Absolutely! Just fill mini muffin cups halfway with the batter. Bake for about 10-12 minutes. Keep an eye on them, as they bake faster than regular muffins. You can use Greek yogurt for a tangy twist. Softened ricotta or mascarpone also works well. These options keep the muffins moist and tasty. Choose based on your preference. Store the muffins in an airtight container. They stay fresh for about 3 days at room temperature. If you refrigerate them, they last up to a week. You can also freeze them for up to 3 months. This blog post covered everything you need to make amazing muffins. We discussed ingredients like pumpkin puree, sugars, and spices. You learned the step-by-step process to bake them perfectly. I shared tips for great texture and flavor, plus helpful variations. Finally, we explored storage tips to keep your muffins fresh. Now you can enjoy delicious muffins any time, knowing how to make them your way. Happy baking!

Pumpkin Cream Cheese Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Muffins! These moist and flavorful muffins are bursting with pumpkin spice and a creamy center that will make your taste buds dance. Perfect for breakfast or a sweet snack, these muffins are easy to make and great for sharing. Dive into the recipe and discover how to create this seasonal treat that everyone will love. Click through now to bake up some cozy goodness!
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup pumpkin puree (canned or homemade)

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

4 ounces cream cheese, softened

¼ cup powdered sugar (for the cream cheese filling)

Optional: Chopped walnuts or pecans for topping

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with non-stick spray.

    In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these dry ingredients together until thoroughly mixed, then set the bowl aside.

      In a large mixing bowl, blend the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and pure vanilla extract. Mix until the ingredients are well combined and the mixture is smooth.

        Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold until just combined. It’s perfectly fine if the batter has a few small lumps; avoid overmixing for fluffier muffins.

          In a separate small bowl, use a hand mixer to beat the softened cream cheese together with the powdered sugar until the mixture is creamy and smooth, without lumps.

            Spoon the pumpkin batter into each prepared muffin cup, filling each about halfway. Next, add approximately 1 teaspoon of the cream cheese mixture in the center of each cup. Cover the cream cheese with additional pumpkin batter, filling the cups until they are about ¾ full.

              For an added crunch and flavor, sprinkle the tops of the muffins with chopped walnuts or pecans if desired.

                Place the muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean (though it’s fine if a bit of cream cheese sticks to it!).

                  Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: For a delightful serving suggestion, enjoy these muffins warm with a drizzle of caramel sauce or lightly dust them with extra powdered sugar to impress your guests. Enjoy every bite!