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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1/2 cup vegetable oil - 1 teaspoon pure vanilla extract - 4 oz cream cheese - 1/4 cup powdered sugar - 1 tablespoon milk Gathering fresh ingredients is the first step to making these muffins shine. The mix of all-purpose and whole wheat flour gives a nice balance. The baking powder and baking soda help the muffins rise. Spices like cinnamon, nutmeg, and ginger bring warmth and flavor. Don’t forget the salt; it makes everything taste better. Now, for the wet ingredients, pumpkin puree adds moisture and flavor. The mix of granulated and brown sugar gives sweetness and depth. Eggs bind everything together, while vegetable oil keeps the muffins tender. A splash of vanilla extract brightens up the taste. The cream cheese filling is the star. Softened cream cheese adds a rich, tangy flavor. Mixing in powdered sugar makes it sweet. A bit of milk helps create a smooth texture. This filling adds a special surprise to each bite. By using quality ingredients, you ensure a delicious result every time. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, grab a 12-cup muffin pan. You can use paper liners or lightly grease the cups with cooking spray. This helps the muffins come out easily. In a big bowl, mix the dry items. Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk these together until they blend well. In another bowl, combine the wet ingredients. Use 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar. Add 2 large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of pure vanilla extract. Stir well until the mix is smooth and lump-free. Now it’s time to mix the dry and wet ingredients. Gradually add the dry mix to the wet mix. Stir gently until just combined. It's okay if some lumps remain. Avoid overmixing; this keeps the muffins soft and tender. For the filling, take a small bowl. Beat 4 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 tablespoon of milk. Use a hand mixer or a fork. Keep mixing until it’s creamy and smooth. This will be the tasty center of your muffins. Spoon about 2/3 of the pumpkin batter into each muffin cup. Fill them three-quarters full. Then, add a tablespoon of the cream cheese mixture into the center of each muffin. Press it down gently. Cover the cream cheese with a small dollop of pumpkin batter. Put the muffin pan into the preheated oven. Bake for 20 to 25 minutes. To check for doneness, insert a toothpick into a muffin but avoid the cream cheese. If it comes out clean, your muffins are ready. Let them cool for 5 minutes in the pan before moving them to a wire rack. To bake moist muffins, avoid overmixing the batter. Mixing too much makes muffins tough. Stir the wet and dry ingredients until just combined. Some lumps are okay. Using room temperature ingredients is key. It helps the batter blend better. This simple step makes a big difference in texture. Want to boost the flavor? Try adding more spices. A dash of allspice or cloves can add warmth. You can also mix in chocolate chips or nuts for extra crunch. Dried cranberries or apples can add a nice twist too. Presentation matters! After cooling, dust your muffins with powdered sugar. This adds a lovely touch. You can also drizzle maple syrup on top. For a cozy look, add a few cinnamon sticks beside the muffins. This makes them look even more inviting! Pro Tips Use Fresh Spices: For the best flavor, opt for freshly ground spices instead of pre-ground ones. This enhances the aroma and taste of your muffins. Check Muffin Doneness: Insert a toothpick into the center of a muffin; it should come out clean. Avoid touching the cream cheese filling to get an accurate reading. Cool Completely: Allow muffins to cool on a wire rack to prevent them from becoming soggy. This helps maintain their texture and flavor. Experiment with Toppings: Feel free to add toppings like chopped nuts or a sprinkle of oats before baking for an extra crunch and flavor boost. {{image_4}} If you want a gluten-free version of these muffins, try using almond flour or oat flour. Both flours work well and keep the muffins light. You can also mix in some gluten-free all-purpose flour. Just make sure your baking powder is gluten-free. For a vegan twist, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. For the cream cheese, use a vegan cream cheese alternative. You can also swap the milk with almond or soy milk. You can change the flavor by adding different spices. Try cardamom or cloves for an extra kick. You can also mix in nuts like walnuts or pecans for a crunch. Dried fruit, such as cranberries or raisins, adds a nice sweetness too. Experiment and find your favorite combination! To keep your muffins fresh, store them in an airtight container. This keeps moisture in and prevents them from drying out. You can also wrap them in plastic wrap to add another layer of protection. Place the container in a cool, dry spot on your kitchen counter. Avoid direct sunlight. For best taste, eat them within a few days. Freezing is a great way to enjoy muffins later. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Use a marker to note the date. To reheat, remove a muffin from the freezer and let it thaw at room temperature. You can also heat it in the microwave for about 20-30 seconds. At room temperature, these muffins last about 3-4 days. If you keep them in the fridge, they can stay fresh for about a week. However, the texture might change slightly in the fridge. For the best taste and softness, enjoy them fresh or frozen. Yes, you can use homemade pumpkin puree. It adds a fresh taste. For the best blend, make sure it's smooth. Strain it if it's too watery. This helps keep your muffins from being soggy. Use the same amount as canned puree. If you need a substitute for cream cheese, try using Greek yogurt. It gives a nice tang. You can also use mascarpone for a richer filling. Silken tofu is another option for a dairy-free choice. Blend it until smooth for the best texture. To check if your muffins are done, insert a toothpick in the center. It should come out clean, without wet batter. The tops should look golden brown and spring back when touched. If the tops are still wet, bake a few more minutes. Yes, you can make mini muffins! Fill the mini cups halfway. Bake them for about 12 to 15 minutes. Check for doneness with a toothpick, just like regular muffins. You can make about 24 mini muffins with this recipe. This blog post covered the key ingredients and steps to make delicious pumpkin cream cheese muffins. We began with the right dry and wet ingredients and learned how to mix them. You also discovered tips for keeping your muffins moist and tasty. Try different variations for a twist. Remember, storing them correctly will keep them fresh longer. Enjoy baking these delightful treats and impress your friends and family with your skills. You now have everything you need to create a tasty batch!

Pumpkin Spice Cream Cheese Muffins

Deliciously moist muffins filled with a creamy pumpkin spice cream cheese center, perfect for autumn.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 4 oz cream cheese
  • 0.25 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing it with cooking spray or oil.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
  • In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir well with a whisk or electric mixer until the mixture is smooth and free of lumps.
  • Gradually add the dry flour mixture into the wet pumpkin mixture, stirring gently until just combined. It’s important not to overmix; leaving a few lumps will ensure the muffins remain tender.
  • In a small bowl, use a hand mixer or a fork to beat the softened cream cheese, powdered sugar, and milk until the mixture is creamy and smooth. This will be your filling.
  • Spoon approximately 2/3 of the pumpkin batter into each muffin cup, filling them about three-quarters full. Then, carefully add a tablespoon of the cream cheese mixture into the center of each muffin, pressing it down slightly so it’s nestled into the batter. Finish by adding a small dollop of pumpkin batter on top, covering the cream cheese entirely.
  • Place the muffin pan into the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the muffin (avoid the cream cheese). It should come out clean when the muffins are ready.
  • Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an inviting look, lightly dust the cooled muffins with powdered sugar and arrange them on a rustic wooden board.
Keyword autumn, cream cheese, muffins, pumpkin, spice