Pumpkin Cream Cheese Muffins

$To make delicious pumpkin cream cheese muffins, gather these ingredients: - 1 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 teaspoon vanilla extract These ingredients create a moist and flavorful muffin that everyone will love. The pumpkin puree brings a rich taste and the cream cheese adds a creamy texture. For an extra crunch, you can use these toppings: - Chopped pecans - Chopped walnuts These nuts add flavor and a nice texture on top of your muffins. You can mix and match or skip them if you prefer. Each muffin contains about: - Calories: 200 - Protein: 3g - Carbohydrates: 30g - Fat: 8g - Fiber: 1g - Sugar: 10g These muffins make a tasty snack or breakfast option. They are not overly sweet and offer a good balance of flavors. Enjoy them fresh out of the oven or later in the day! First, gather all your ingredients. You will need pumpkin puree, cream cheese, sugars, eggs, oil, flour, and spices. Preheat your oven to 350°F (175°C). Get your muffin tin ready by lining it with paper liners or greasing it lightly. This helps the muffins release easily after baking. In a large mixing bowl, take the softened cream cheese and beat it with granulated sugar and brown sugar. Mix until it is smooth and creamy. Then, add the vegetable oil, pumpkin puree, and eggs. Stir these ingredients well until they are fully combined. This mix will give your muffins a rich and moist texture. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step makes sure the dry ingredients are evenly mixed. Gradually add the dry mix to the wet mix. Stir until just combined; avoid overmixing to keep your muffins light. Next, use a spoon to fill each muffin cup about two-thirds full. If you want, sprinkle chopped pecans or walnuts on top. Bake in the preheated oven for 18-20 minutes. Check with a toothpick; it should come out clean. Let the muffins cool for five minutes in the tin before moving them to a wire rack. Enjoy your delicious pumpkin cream cheese muffins! To make perfect pumpkin cream cheese muffins, follow these tips: - Use Fresh Ingredients: Fresh eggs and new baking powder help your muffins rise well. - Mix Carefully: Combine wet and dry ingredients until just mixed. Overmixing makes them tough. - Measure Flour Properly: Spoon flour into your measuring cup. Level it off without packing it down. - Fill Muffin Cups: Fill each cup about 2/3 full for the best height and texture. - Check for Doneness: Insert a toothpick in the center. If it comes out clean, they are ready! Avoid these common pitfalls for the best results: - Skipping the Cream Cheese: This adds moisture and flavor. Don’t leave it out! - Not Preheating the Oven: Always preheat your oven. This helps your muffins bake evenly. - Using Cold Ingredients: Make sure your cream cheese and eggs are at room temperature. - Ignoring Spice Measurements: Be precise with spices. They bring warmth and flavor to your muffins. Serve your muffins in fun and tasty ways: - Warm with Butter: Spread a little butter on a warm muffin for a cozy treat. - With Whipped Cream Cheese: Top with whipped cream cheese for a creamy bite. - Garnish with Nuts: Add chopped pecans or walnuts for extra crunch. - Pair with Coffee or Tea: Enjoy them alongside your morning drink for a perfect start. {{image_2}} To make pumpkin cream cheese muffins gluten-free, swap all-purpose flour for a gluten-free blend. Many brands work well, so choose one that you like. For a vegan version, replace the cream cheese with a dairy-free cream cheese. You can also use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to make one flax egg. You can boost the flavor of your muffins with spices. Consider adding ground cloves or allspice for a warm touch. If you want more texture, mix in chocolate chips or dried cranberries. Nuts like pecans or walnuts add a nice crunch. Just chop them up and fold them into the batter for extra fun. While pumpkin is a classic choice, you can use other squashes too. Butternut squash or acorn squash can create a similar taste. Just make sure to puree them well before mixing. This gives you a chance to enjoy different flavors while keeping the same great texture in your muffins. Plus, it’s a fun way to experiment in the kitchen! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Place wax paper between layers to avoid sticking. You can keep them at room temperature for about three days. For longer storage, refrigerate them. This keeps the muffins moist and tasty. You can freeze these muffins for later. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They stay good for up to three months. When you're ready to eat them, just thaw at room temperature. To reheat frozen muffins, take them out and unwrap them. You can microwave them for 15 to 20 seconds. If you prefer a crispy top, place them in the oven at 350°F (175°C) for about 5 to 10 minutes. Enjoy them warm for the best taste! Yes, you can substitute the cream cheese. You can use Greek yogurt for a lighter option. You could also try mascarpone cheese for a richer flavor. Just keep in mind that the texture may change slightly. This might make the muffins fluffier or denser, depending on the choice. These muffins last about three days at room temperature. To keep them fresh, store them in an airtight container. If you want them to last longer, you can freeze them. Frozen muffins will keep well for about three months. Just thaw them at room temperature when you’re ready to enjoy. Absolutely, you can use fresh pumpkin. Start with a sugar pumpkin for the best taste. Roast it, scoop out the flesh, and mash it until smooth. Using fresh pumpkin can add a unique flavor to your muffins. Just remember that the moisture content may differ, so adjust the recipe if needed. This blog post covered all you need to make great muffins. We explored the right ingredients, tips for success, and common mistakes to avoid. I shared ideas for variations that fit different diets and seasons. You now know how to store muffins properly, which helps them last longer. Remember, baking is fun! With practice, you will perfect your muffins and impress others. Enjoy this tasty journey and happy baking!$

Indulge in the ultimate fall treat with these irresistible Pumpkin Cream Cheese Muffins! With rich pumpkin puree and creamy cheese swirled in, each bite is a delightful explosion of flavor. They're easy to make and perfect for any occasion, whether it's breakfast or a cozy snack. Click through to discover the full recipe and bring the warmth of autumn to your kitchen today!

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1/2 cup cream cheese, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

Optional: pecans or walnuts, chopped (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

In a mixing bowl, beat together the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.

Add in the vegetable oil, pumpkin puree, and eggs. Mix well until all ingredients are well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Use a spoon to fill each muffin cup about 2/3 of the way full with the batter.

For an optional topping, sprinkle chopped pecans or walnuts over the muffin batter in each cup.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

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

Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins

- Presentation Tips: Serve the muffins warm, dusted with a light sprinkle of powdered sugar, and pair them with a dollop of whipped cream cheese on the side for an extra treat.