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- 1 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, tightly packed - 1/2 cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Using canned pumpkin puree saves time and adds moisture. If you prefer fresh pumpkin, roast it first for the best flavor. Cream cheese should be softened to mix well, but you can use Greek yogurt as a lighter swap. For sweeteners, you can substitute coconut sugar for a deeper taste. Vegetable oil ensures the muffins stay moist, but melted coconut oil works, too. Make sure to use room-temperature eggs; they blend better, leading to fluffier muffins. If you want a nutty flavor, consider adding chopped walnuts or pecans. Remember, high-quality spices make a big difference in taste. Use fresh ground cinnamon, nutmeg, and ginger for the best results. 1. Prepping the oven and muffin tin: Start by preheating your oven to 350°F (175°C). This step is key to getting those muffins just right. Line a muffin tin with paper liners or grease each cup lightly. This helps prevent sticking. 2. Mixing the cream cheese filling: Take a medium bowl and add the softened cream cheese, granulated sugar, and brown sugar. Use a hand mixer or whisk to combine them. Mix until the mixture is smooth and creamy. Set this aside for later. 3. Combining wet ingredients: In a large bowl, mix together the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Use a whisk to blend everything well. It should look uniform in color and texture. 1. Sifting the dry mixture: In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This step helps to aerate the flour and mix the spices evenly. 2. Gradual incorporation with wet ingredients: Slowly add the dry mixture into the wet pumpkin mixture. Use a spatula to fold them together gently. Be careful not to overmix. It's okay if some lumps remain; they add to the texture. 1. Filling the muffin cups: Spoon the pumpkin batter into each muffin cup, filling them halfway. Then, add a generous spoonful of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the mixtures together. This creates a nice marbled look. 2. Baking time and indicators of doneness: Add a bit more pumpkin batter on top of the cream cheese mixture so each cup is about three-quarters full. Bake the muffins for 20-25 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let them cool in the tin for about 5 minutes before moving them to a wire rack to cool completely. To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, the muffins can turn out tough. Just fold the ingredients gently until you see no dry flour. Some lumps are okay! For the cream cheese swirl, use a toothpick or skewer. After spooning the cream cheese mixture onto the batter, gently swirl it. Move the toothpick in a figure-eight motion. This creates a nice marbled look without fully blending the two mixtures. Adding spices can boost the flavor of your muffins. I recommend using fresh ground spices when you can. They taste better! You can add more cinnamon or a pinch of cloves for a warm flavor. Always choose high-quality ingredients. Use real vanilla extract instead of imitation. Opt for pure pumpkin puree. It makes a big difference in taste and richness. For this recipe, you'll need a few basic tools. A good mixing bowl and a whisk or hand mixer will work well. A spatula is essential for folding the ingredients without overmixing. Use muffin liners for easy cleanup. If you prefer, lightly grease each muffin cup with oil or butter. This will help the muffins release easily after baking. {{image_4}} To make pumpkin cream cheese muffins even more fun, try adding chocolate chips. They add a sweet twist and pair well with the pumpkin flavor. Use about 1 cup of semi-sweet chocolate chips. Just fold them into the batter before you scoop it into the muffin cups. You can also incorporate nuts or seeds. Chopped walnuts or pecans give a nice crunch. Use about 1/2 cup of your choice. If you prefer seeds, pumpkin seeds work great. They add a healthy touch too. Just mix them in with the batter for a delightful surprise in every bite. If you're looking for gluten-free options, you can swap all-purpose flour with a gluten-free blend. Look for blends that work well for baking. These usually contain a mix of rice flour, tapioca, and potato starch. This change keeps the muffins soft and tasty. For a vegan version, replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken. You can also use vegan cream cheese instead of regular cream cheese. This way, you still get that creamy filling, but it fits a vegan diet. After baking your pumpkin cream cheese muffins, let them cool in the tin for about 5 minutes. This short rest helps them firm up without sticking. Then, move them to a wire rack. This allows air to flow around the muffins, preventing sogginess. For storing, use an airtight container. Place parchment paper between layers to keep them from sticking. Store the muffins at room temperature for up to 3 days. If you want to keep them longer, the fridge is a good option. They can last about a week in there. To freeze your muffins, allow them to cool completely first. Then, wrap each muffin tightly in plastic wrap. This prevents freezer burn and keeps them fresh. Place wrapped muffins in a freezer bag or container. They can stay frozen for up to 3 months. When you're ready to enjoy, remove a muffin from the freezer. You can reheat it directly in the microwave for about 30 seconds. For a crispier texture, heat the muffin in an oven at 350°F (175°C) for about 10-15 minutes. Enjoy your tasty treat! How to make pumpkin cream cheese muffins from scratch? To make pumpkin cream cheese muffins, start by mixing the wet ingredients. Combine canned pumpkin, vegetable oil, eggs, and vanilla in a bowl. In another bowl, mix cream cheese, granulated sugar, and brown sugar until smooth. In a third bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually mix the dry ingredients into the wet pumpkin mixture. Spoon the batter into muffin cups, add cream cheese, and swirl. Bake at 350°F for 20-25 minutes. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, roast a pumpkin until soft and then puree it. Measure out one cup of the puree, just like the canned version. Fresh pumpkin may taste a bit different, but it can add a lovely flavor to your muffins. How do I know when muffins are done baking? Muffins are done when a toothpick inserted in the center comes out clean. If the toothpick has wet batter, they need more time. Also, the muffins should look golden and spring back when touched lightly. What to serve with pumpkin cream cheese muffins? These muffins pair well with a light drizzle of maple syrup. You can also serve them with whipped cream or spiced butter for extra flavor. A side of fresh fruit adds a nice touch too. Best beverages to pair with muffins Enjoy pumpkin cream cheese muffins with warm apple cider or a nice cup of chai tea. Coffee also complements the flavors well. If you prefer something cold, try a pumpkin spice latte! Creating pumpkin cream cheese muffins is simple with the right ingredients and steps. We covered everything from measurements to mixing and baking. I shared tips for perfecting texture and enhancing flavor so that your muffins stand out. Variations allow you to customize your muffins to fit any diet or preference. Lastly, we discussed storage and freezing methods for your freshly baked treats. Enjoy your baking, and may these muffins bring joy to every bite!

Pumpkin Cream Cheese Muffins

Savor the flavors of fall with these delicious Pumpkin Cream Cheese Muffins! This easy recipe combines spiced pumpkin puree and creamy cheese for a delightful treat perfect for breakfast or as a snack. With simple ingredients and straightforward steps, you can create a batch of 12 fluffy muffins in just 40 minutes. Click through to discover the full recipe and impress everyone with your baking skills!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup cream cheese, softened to room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, tightly packed

1/2 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining with paper liners or lightly greasing each cup to prevent sticking.

    In a medium-sized mixing bowl, use a hand mixer or whisk to beat together the softened cream cheese, granulated sugar, and brown sugar until you achieve a smooth and creamy consistency. Set this mixture aside for later use.

      In a large mixing bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until all the ingredients are thoroughly combined and uniform in color.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix gently with a spoon until evenly combined.

          Gradually incorporate the dry mixture into the wet pumpkin mixture, folding gently with a spatula until just combined. Be careful not to overmix—some lumps are perfectly fine!

            Spoon the pumpkin batter into each muffin cup, filling them halfway. Then, add a generous spoonful of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl each muffin, creating a lovely marbled effect without fully blending the mixtures.

              Add a little extra pumpkin batter on top of the cream cheese mixture until each muffin cup is filled about three-quarters full.

                Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean without any wet batter sticking to it.

                  Once baked, let the muffins cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

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

                      - Presentation Tips: For a rustic and inviting presentation, arrange the muffins on a wooden platter. Lightly dust them with powdered sugar for a sweet touch. For an extra indulgence, serve with a small bowl of maple syrup for drizzling over the muffins.