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Pumpkin Cream Cheese Muffins Delightful and Easy Recipe

by on May 2, 2025

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Are you ready to bake a treat that screams fall? These Pumpkin Cream Cheese Muffins are the perfect mix of sweet and savory! With a fluffy pumpkin base and a creamy filling, they are sure to please anyone. I’ll guide you through this simple recipe that’s perfect for breakfast or a snack. Let’s get started on this delicious journey together!

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon ground ginger In this recipe, all-purpose flour serves as the base. Baking powder and baking soda help the muffins rise. A pinch of salt boosts the flavors while spices like cinnamon, nutmeg, and ginger add warmth and depth. These dry ingredients blend well, creating a perfect balance for flavor and texture. - ½ cup granulated sugar - ½ cup brown sugar, packed - ¾ cup vegetable oil - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract For the wet mix, we use both granulated and brown sugars to add sweetness. Vegetable oil keeps the muffins moist. Eggs help bind the ingredients, while pumpkin puree adds flavor and makes the muffins fluffy. Don't forget the vanilla extract; it adds a delightful aroma! - 4 ounces cream cheese, softened - 2 tablespoons powdered sugar The cream cheese filling brings a rich, creamy surprise. Mixing softened cream cheese with powdered sugar creates a smooth and sweet filling. This contrast of flavors makes each bite special. You can add a pinch of vanilla for extra flavor. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a 12-cup muffin tin with paper liners. You can also spray the tin with non-stick spray. This helps your muffins come out easily. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Next, add in 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix well and set aside. This blend gives the muffins their warm flavor. In a large mixing bowl, combine ½ cup of granulated sugar, ½ cup of brown sugar, and ¾ cup of vegetable oil. Stir until everything mixes well. Then, add 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix until smooth and well blended. This step brings moisture and sweetness to the muffins. Now, gradually add the dry ingredients into the wet mixture. Fold gently until just combined. Be careful not to overmix; small lumps are okay. In a small bowl, mix 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar until smooth. This cream cheese mixture adds a delightful surprise in each bite. Fill each muffin cup about halfway with the pumpkin batter. Then, drop a small spoonful of the cream cheese mixture into the center of each cup. After that, cover the cream cheese with more pumpkin batter until each cup is about ¾ full. If you like, sprinkle chopped pecans or walnuts on top for added crunch. Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center. Make sure to avoid the cream cheese center. If it comes out clean, the muffins are ready. After baking, let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma as they cool! To get the best texture in your pumpkin cream cheese muffins, mix gently. Overmixing can lead to tough muffins. When you combine the wet and dry ingredients, stop mixing once you no longer see dry flour. It’s okay to have some lumps. Using room temperature ingredients helps too. When your eggs and cream cheese are warm, they blend better. This creates a smoother batter and a fluffier muffin. You can boost the flavor by adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. If you love chocolate, try adding mini chocolate chips. They melt and create a gooey surprise. Incorporating seasonal spices can also elevate your muffins. Try adding a pinch of cloves or allspice to enhance the fall flavor. A hint of vanilla gives a warm touch too. For even baking, make sure to preheat your oven. An oven thermometer can help ensure the right temperature. Fill each muffin cup equally for uniform baking. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Avoid the cream cheese center to get an accurate read. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth. Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing for a smoother filling. This will help it blend easily with the powdered sugar. Don’t Overmix: Mix the batter just until combined. Overmixing can lead to dense muffins, so it's okay if there are a few small lumps. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage. {{image_2}} For those needing gluten-free options, you can swap the all-purpose flour with a gluten-free blend. Many brands work well in baking, just check the package for a one-to-one ratio. This keeps the muffins tasty and fluffy! If you want a vegan version, replace the eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based cream cheese to keep it creamy and delicious. You can have fun with different cream cheese flavors. Try adding a hint of lemon or maple cream cheese for a twist. Each adds a unique taste that makes the muffins special. Seasonal add-ins can enhance your muffins too. Consider mixing in chopped cranberries or diced apples. These not only add flavor but also a pop of color. They can make your muffins even more festive! Drizzles and glazes can elevate your muffins. A simple glaze of powdered sugar and milk can be drizzled on top for extra sweetness. For a crunch, consider using different nuts or seeds. Chopped pecans or walnuts are great. You can also try sunflower seeds or pumpkin seeds for a nut-free option. Each adds texture and flavor, making your muffins even more delightful. You can store pumpkin cream cheese muffins at room temperature or in the fridge. If you choose room temperature, place them in a container with a lid. They stay fresh for about three days. If you want to keep them longer, the fridge is best. Store them in an airtight container to avoid drying out. To freeze muffins, cool them completely first. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat them, take a muffin out and let it thaw in the fridge overnight. You can also thaw it at room temperature for a few hours. To enjoy leftover muffins, reheat them in the oven or microwave. For the oven, set it to 350°F (175°C) and warm for about 10 minutes. This keeps them soft. In the microwave, heat for 10-15 seconds for a quick fix. Be careful not to overheat, as it can make them dry. Enjoy your warm muffins just like fresh! To keep your muffins moist, use these tips: - Use fresh pumpkin puree for the best flavor. - Add an extra egg for more richness. - Mix in a bit of yogurt or sour cream. - Avoid overbaking; check for doneness early. These small changes help keep your muffins soft and tasty. The right balance of ingredients adds to the overall moistness, making each bite delightful. Yes, you can substitute pumpkin puree. Some great options are: - Butternut squash puree - Sweet potato puree - Applesauce for a sweet twist Each alternative changes the taste slightly. Butternut squash gives a similar flavor, while applesauce adds sweetness. Experiment with these options and find what you love best! If your muffins sink, check these common causes: - Overmixing the batter can lead to sinking. - Too much leavening agent can create bubbles. - Opening the oven door too early can lower temperature. To fix this, mix gently and avoid adding too much baking powder or soda. Also, give your muffins time to rise before checking on them. Pumpkin Cream Cheese Muffins stay fresh for about: - 2-3 days at room temperature - Up to a week in the fridge - 2-3 months in the freezer Store them in airtight containers to keep them fresh. If you freeze them, wrap each muffin well. Thaw them in the fridge overnight for the best taste. In this blog post, we explored making delicious Pumpkin Cream Cheese Muffins. We covered key ingredients like flour, sugars, and cream cheese. You learned step-by-step instructions, tips for the best texture, and ways to customize flavors. Remember, small tweaks can lead to big changes in your baking. Baking is fun and rewarding. Experimenting will help you create a great muffin. Enjoy the process and share these muffins with friends!

Why I Love This Recipe

  1. Delicious Flavor Combination: The warm spices in these muffins blend perfectly with the creamy center, creating a delightful taste experience.
  2. Perfect for Fall: These muffins capture the essence of autumn with pumpkin and warm spices, making them ideal for the season.
  3. Easy to Make: The straightforward instructions and simple ingredients allow anyone to whip these up in no time.
  4. Customizable: You can easily add nuts or chocolate chips for extra texture and flavor, making these muffins your own.

Ingredients

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

– ½ teaspoon ground ginger

In this recipe, all-purpose flour serves as the base. Baking powder and baking soda help the muffins rise. A pinch of salt boosts the flavors while spices like cinnamon, nutmeg, and ginger add warmth and depth. These dry ingredients blend well, creating a perfect balance for flavor and texture.

Wet Ingredients

– ½ cup granulated sugar

– ½ cup brown sugar, packed

– ¾ cup vegetable oil

– 2 large eggs

– 1 cup pumpkin puree

– 1 teaspoon vanilla extract

For the wet mix, we use both granulated and brown sugars to add sweetness. Vegetable oil keeps the muffins moist. Eggs help bind the ingredients, while pumpkin puree adds flavor and makes the muffins fluffy. Don’t forget the vanilla extract; it adds a delightful aroma!

Cream Cheese Filling

– 4 ounces cream cheese, softened

– 2 tablespoons powdered sugar

The cream cheese filling brings a rich, creamy surprise. Mixing softened cream cheese with powdered sugar creates a smooth and sweet filling. This contrast of flavors makes each bite special. You can add a pinch of vanilla for extra flavor.

Step-by-Step Instructions

Preheating and Preparing the Muffin Tin

First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a 12-cup muffin tin with paper liners. You can also spray the tin with non-stick spray. This helps your muffins come out easily.

Mixing Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Next, add in 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix well and set aside. This blend gives the muffins their warm flavor.

Combining Wet Ingredients

In a large mixing bowl, combine ½ cup of granulated sugar, ½ cup of brown sugar, and ¾ cup of vegetable oil. Stir until everything mixes well. Then, add 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix until smooth and well blended. This step brings moisture and sweetness to the muffins.

Combining Ingredients

Now, gradually add the dry ingredients into the wet mixture. Fold gently until just combined. Be careful not to overmix; small lumps are okay. In a small bowl, mix 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar until smooth. This cream cheese mixture adds a delightful surprise in each bite.

Filling Muffin Cups

Fill each muffin cup about halfway with the pumpkin batter. Then, drop a small spoonful of the cream cheese mixture into the center of each cup. After that, cover the cream cheese with more pumpkin batter until each cup is about ¾ full. If you like, sprinkle chopped pecans or walnuts on top for added crunch.

Baking and Cooling

Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center. Make sure to avoid the cream cheese center. If it comes out clean, the muffins are ready. After baking, let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma as they cool!

Tips & Tricks

Perfecting the Muffin Texture

To get the best texture in your pumpkin cream cheese muffins, mix gently. Overmixing can lead to tough muffins. When you combine the wet and dry ingredients, stop mixing once you no longer see dry flour. It’s okay to have some lumps.

Using room temperature ingredients helps too. When your eggs and cream cheese are warm, they blend better. This creates a smoother batter and a fluffier muffin.

Flavor Enhancements

You can boost the flavor by adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. If you love chocolate, try adding mini chocolate chips. They melt and create a gooey surprise.

Incorporating seasonal spices can also elevate your muffins. Try adding a pinch of cloves or allspice to enhance the fall flavor. A hint of vanilla gives a warm touch too.

Baking Tips

For even baking, make sure to preheat your oven. An oven thermometer can help ensure the right temperature. Fill each muffin cup equally for uniform baking.

To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Avoid the cream cheese center to get an accurate read.

Pro Tips

  1. Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth.
  2. Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing for a smoother filling. This will help it blend easily with the powdered sugar.
  3. Don’t Overmix: Mix the batter just until combined. Overmixing can lead to dense muffins, so it’s okay if there are a few small lumps.
  4. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage.

Variations

Dietary Modifications

For those needing gluten-free options, you can swap the all-purpose flour with a gluten-free blend. Many brands work well in baking, just check the package for a one-to-one ratio. This keeps the muffins tasty and fluffy!

If you want a vegan version, replace the eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based cream cheese to keep it creamy and delicious.

Flavor Variations

You can have fun with different cream cheese flavors. Try adding a hint of lemon or maple cream cheese for a twist. Each adds a unique taste that makes the muffins special.

Seasonal add-ins can enhance your muffins too. Consider mixing in chopped cranberries or diced apples. These not only add flavor but also a pop of color. They can make your muffins even more festive!

Topping Ideas

Drizzles and glazes can elevate your muffins. A simple glaze of powdered sugar and milk can be drizzled on top for extra sweetness.

For a crunch, consider using different nuts or seeds. Chopped pecans or walnuts are great. You can also try sunflower seeds or pumpkin seeds for a nut-free option. Each adds texture and flavor, making your muffins even more delightful.

Storage Info

Storing Muffins

You can store pumpkin cream cheese muffins at room temperature or in the fridge. If you choose room temperature, place them in a container with a lid. They stay fresh for about three days. If you want to keep them longer, the fridge is best. Store them in an airtight container to avoid drying out.

Freezing Advice

To freeze muffins, cool them completely first. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat them, take a muffin out and let it thaw in the fridge overnight. You can also thaw it at room temperature for a few hours.

Reheating Instructions

To enjoy leftover muffins, reheat them in the oven or microwave. For the oven, set it to 350°F (175°C) and warm for about 10 minutes. This keeps them soft. In the microwave, heat for 10-15 seconds for a quick fix. Be careful not to overheat, as it can make them dry. Enjoy your warm muffins just like fresh!

FAQs

How do I make the muffins more moist?

To keep your muffins moist, use these tips:

– Use fresh pumpkin puree for the best flavor.

– Add an extra egg for more richness.

– Mix in a bit of yogurt or sour cream.

– Avoid overbaking; check for doneness early.

These small changes help keep your muffins soft and tasty. The right balance of ingredients adds to the overall moistness, making each bite delightful.

Can I substitute the pumpkin puree?

Yes, you can substitute pumpkin puree. Some great options are:

– Butternut squash puree

– Sweet potato puree

– Applesauce for a sweet twist

Each alternative changes the taste slightly. Butternut squash gives a similar flavor, while applesauce adds sweetness. Experiment with these options and find what you love best!

What should I do if my muffins sink?

If your muffins sink, check these common causes:

– Overmixing the batter can lead to sinking.

– Too much leavening agent can create bubbles.

– Opening the oven door too early can lower temperature.

To fix this, mix gently and avoid adding too much baking powder or soda. Also, give your muffins time to rise before checking on them.

How long do Pumpkin Cream Cheese Muffins last?

Pumpkin Cream Cheese Muffins stay fresh for about:

– 2-3 days at room temperature

– Up to a week in the fridge

– 2-3 months in the freezer

Store them in airtight containers to keep them fresh. If you freeze them, wrap each muffin well. Thaw them in the fridge overnight for the best taste.

In this blog post, we explored making delicious Pumpkin Cream Cheese Muffins. We covered key ingredients like flour, sugars, and cream cheese. You learned step-by-step instructions, tips for the best texture, and ways to customize flavors. Remember, small tweaks can lead to big changes in your baking.

Baking is fun and rewarding. Experimenting will help you create a great muffin. Enjoy the process and share these muffins with friend

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ teaspoon ground ginger In this recipe, all-purpose flour serves as the base. Baking powder and baking soda help the muffins rise. A pinch of salt boosts the flavors while spices like cinnamon, nutmeg, and ginger add warmth and depth. These dry ingredients blend well, creating a perfect balance for flavor and texture. - ½ cup granulated sugar - ½ cup brown sugar, packed - ¾ cup vegetable oil - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract For the wet mix, we use both granulated and brown sugars to add sweetness. Vegetable oil keeps the muffins moist. Eggs help bind the ingredients, while pumpkin puree adds flavor and makes the muffins fluffy. Don't forget the vanilla extract; it adds a delightful aroma! - 4 ounces cream cheese, softened - 2 tablespoons powdered sugar The cream cheese filling brings a rich, creamy surprise. Mixing softened cream cheese with powdered sugar creates a smooth and sweet filling. This contrast of flavors makes each bite special. You can add a pinch of vanilla for extra flavor. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a 12-cup muffin tin with paper liners. You can also spray the tin with non-stick spray. This helps your muffins come out easily. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Next, add in 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix well and set aside. This blend gives the muffins their warm flavor. In a large mixing bowl, combine ½ cup of granulated sugar, ½ cup of brown sugar, and ¾ cup of vegetable oil. Stir until everything mixes well. Then, add 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix until smooth and well blended. This step brings moisture and sweetness to the muffins. Now, gradually add the dry ingredients into the wet mixture. Fold gently until just combined. Be careful not to overmix; small lumps are okay. In a small bowl, mix 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar until smooth. This cream cheese mixture adds a delightful surprise in each bite. Fill each muffin cup about halfway with the pumpkin batter. Then, drop a small spoonful of the cream cheese mixture into the center of each cup. After that, cover the cream cheese with more pumpkin batter until each cup is about ¾ full. If you like, sprinkle chopped pecans or walnuts on top for added crunch. Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center. Make sure to avoid the cream cheese center. If it comes out clean, the muffins are ready. After baking, let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma as they cool! To get the best texture in your pumpkin cream cheese muffins, mix gently. Overmixing can lead to tough muffins. When you combine the wet and dry ingredients, stop mixing once you no longer see dry flour. It’s okay to have some lumps. Using room temperature ingredients helps too. When your eggs and cream cheese are warm, they blend better. This creates a smoother batter and a fluffier muffin. You can boost the flavor by adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. If you love chocolate, try adding mini chocolate chips. They melt and create a gooey surprise. Incorporating seasonal spices can also elevate your muffins. Try adding a pinch of cloves or allspice to enhance the fall flavor. A hint of vanilla gives a warm touch too. For even baking, make sure to preheat your oven. An oven thermometer can help ensure the right temperature. Fill each muffin cup equally for uniform baking. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Avoid the cream cheese center to get an accurate read. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth. Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing for a smoother filling. This will help it blend easily with the powdered sugar. Don’t Overmix: Mix the batter just until combined. Overmixing can lead to dense muffins, so it's okay if there are a few small lumps. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage. {{image_2}} For those needing gluten-free options, you can swap the all-purpose flour with a gluten-free blend. Many brands work well in baking, just check the package for a one-to-one ratio. This keeps the muffins tasty and fluffy! If you want a vegan version, replace the eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based cream cheese to keep it creamy and delicious. You can have fun with different cream cheese flavors. Try adding a hint of lemon or maple cream cheese for a twist. Each adds a unique taste that makes the muffins special. Seasonal add-ins can enhance your muffins too. Consider mixing in chopped cranberries or diced apples. These not only add flavor but also a pop of color. They can make your muffins even more festive! Drizzles and glazes can elevate your muffins. A simple glaze of powdered sugar and milk can be drizzled on top for extra sweetness. For a crunch, consider using different nuts or seeds. Chopped pecans or walnuts are great. You can also try sunflower seeds or pumpkin seeds for a nut-free option. Each adds texture and flavor, making your muffins even more delightful. You can store pumpkin cream cheese muffins at room temperature or in the fridge. If you choose room temperature, place them in a container with a lid. They stay fresh for about three days. If you want to keep them longer, the fridge is best. Store them in an airtight container to avoid drying out. To freeze muffins, cool them completely first. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat them, take a muffin out and let it thaw in the fridge overnight. You can also thaw it at room temperature for a few hours. To enjoy leftover muffins, reheat them in the oven or microwave. For the oven, set it to 350°F (175°C) and warm for about 10 minutes. This keeps them soft. In the microwave, heat for 10-15 seconds for a quick fix. Be careful not to overheat, as it can make them dry. Enjoy your warm muffins just like fresh! To keep your muffins moist, use these tips: - Use fresh pumpkin puree for the best flavor. - Add an extra egg for more richness. - Mix in a bit of yogurt or sour cream. - Avoid overbaking; check for doneness early. These small changes help keep your muffins soft and tasty. The right balance of ingredients adds to the overall moistness, making each bite delightful. Yes, you can substitute pumpkin puree. Some great options are: - Butternut squash puree - Sweet potato puree - Applesauce for a sweet twist Each alternative changes the taste slightly. Butternut squash gives a similar flavor, while applesauce adds sweetness. Experiment with these options and find what you love best! If your muffins sink, check these common causes: - Overmixing the batter can lead to sinking. - Too much leavening agent can create bubbles. - Opening the oven door too early can lower temperature. To fix this, mix gently and avoid adding too much baking powder or soda. Also, give your muffins time to rise before checking on them. Pumpkin Cream Cheese Muffins stay fresh for about: - 2-3 days at room temperature - Up to a week in the fridge - 2-3 months in the freezer Store them in airtight containers to keep them fresh. If you freeze them, wrap each muffin well. Thaw them in the fridge overnight for the best taste. In this blog post, we explored making delicious Pumpkin Cream Cheese Muffins. We covered key ingredients like flour, sugars, and cream cheese. You learned step-by-step instructions, tips for the best texture, and ways to customize flavors. Remember, small tweaks can lead to big changes in your baking. Baking is fun and rewarding. Experimenting will help you create a great muffin. Enjoy the process and share these muffins with friends!

Pumpkin Cream Cheese Muffins

Indulge in the warmth of fall with these delightful pumpkin cream cheese muffins! Perfect for your cozy baking days, these easy pumpkin muffins feature a rich cream cheese filling that melts in your mouth. Experience the perfect blend of spices with each bite of these spiced pumpkin muffins. Bake a batch today for a delicious treat! Click to discover this simple recipe and share the joy of fall baking. #PumpkinMuffins #FallBaking #EasyRecipes #PumpkinSpice
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

¾ cup vegetable oil

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

4 ounces cream cheese, softened

2 tablespoons powdered sugar

Optional: Chopped pecans or walnuts for topping

Instructions
 

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing well until combined.

        Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture, stirring until smooth and well blended.

          Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; small lumps are okay.

            In a small bowl, mix the softened cream cheese with the powdered sugar until smooth.

              Fill each muffin cup about halfway with the pumpkin batter, then drop a small spoonful (about a teaspoon) of the cream cheese mixture into the center of each. Finally, cover the cream cheese with additional pumpkin batter, filling each cup about ¾ full.

                If desired, sprinkle chopped pecans or walnuts on top of the muffins for added texture.

                  Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean (make sure to avoid the cream cheese center).

                    Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve warm or at room temperature, dust the tops with a light sprinkle of powdered sugar, and consider adding a dollop of cream cheese frosting for an extra touch!

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