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To create Pumpkin Cream Cheese Muffins, gather these ingredients. Each one plays a key role in making your muffins tasty and moist. - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp salt - 1 cup pure pumpkin puree - 1 cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 tsp vanilla extract - 4 oz cream cheese - 2 tbsp powdered sugar - 1 tsp lemon juice - Optional: Pumpkin seeds for topping These ingredients ensure a rich pumpkin flavor with a creamy surprise inside. The spices, like cinnamon and nutmeg, add warmth. The cream cheese filling gives a lovely contrast to the sweet pumpkin batter. You can switch some items if you need to. For a gluten-free option, use a gluten-free flour blend. If you want to make this vegan, replace the eggs with flax eggs and use a dairy-free cream cheese. Check your pantry before shopping. Fresh, high-quality ingredients will make your muffins shine. For the full recipe, refer to the detailed instructions provided. 1. Preheat the Oven: Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Mix Dry Ingredients: In a medium bowl, sift together 1 ½ cups of flour, 1 tsp of baking powder, 1 tsp of baking soda, ½ tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of salt. Set this aside. 3. Combine Wet Ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 1 cup of sugar, ½ cup of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract. Mix until the mixture is smooth. 4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until combined. It’s okay if some lumps remain; don’t over mix. 5. Prepare Cream Cheese Filling: In a small bowl, mix 4 oz of softened cream cheese, 2 tbsp of powdered sugar, and 1 tsp of lemon juice. Blend until smooth and creamy. 6. Fill Muffins: Fill each muffin cup halfway with the pumpkin batter. Add a dollop of the cream cheese filling in the center. Top off with more pumpkin batter until each cup is about ¾ full. 7. Optional Topping: If you want a crunchy finish, sprinkle pumpkin seeds on top of the muffins. 8. Bake: Place the muffins in the oven and bake for 20-25 minutes. Check doneness with a toothpick; it should come out clean, but a bit of cream cheese is fine. 9. Cool: Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. These steps create a delightful treat that you can enjoy any time. Check out the Full Recipe for more details! - Ensuring Moisture: To keep your muffins moist, use fresh pumpkin puree. You can also add a bit more oil if needed. This keeps the texture light and fluffy. - Checking Doneness: To check if the muffins are done, insert a toothpick in the center. If it comes out clean, they are ready! A little cream cheese on the toothpick is fine. - Mixing Techniques: Mix the wet and dry ingredients separately first. When combining, stir gently. Over-mixing can make the muffins tough. Some lumps are okay! - Serving Suggestions: Place your muffins on a pretty platter. They look great warm, so serve them right after baking for the best taste. - Garnishing Ideas: Dust the muffins lightly with powdered sugar for a sweet touch. You can also sprinkle pumpkin seeds on top for some crunch. This adds a nice visual and textural contrast! {{image_2}} Gluten-Free Option You can make these muffins gluten-free! Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the muffins light and tasty. Just ensure the blend has a good mix of starches and proteins for the best results. Vegan Modification To make vegan pumpkin cream cheese muffins, replace the eggs with flax eggs or applesauce. Use a plant-based cream cheese instead of regular cream cheese. This keeps the flavor and texture while making it vegan-friendly. Spiced Pumpkin Cream Cheese Muffins For a spicy kick, add more spices to your mix. Try adding a pinch of ginger or cloves. This adds depth and warmth to each bite. You can also mix in some chopped nuts for extra crunch. Chocolate Chip Pumpkin Muffins If you love chocolate, add some chocolate chips to the batter. Fold in half a cup of semi-sweet or dark chocolate chips before baking. This creates a sweet surprise with every muffin bite. These variations offer fun twists on the classic pumpkin cream cheese muffin. You can easily enjoy them in many ways. Check out the Full Recipe for the main muffin base. Enjoy your baking adventure! How to Store To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. You can place parchment paper between layers to avoid sticking. This method helps maintain their moisture and flavor. Keep the container in a cool, dry place. If you live in a warm area, consider refrigerating them to extend freshness. Freezing Instructions You can freeze these muffins for longer storage. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge or microwave them for a quick snack. Duration of Freshness When stored properly, pumpkin cream cheese muffins last about 3 to 4 days at room temperature. In the fridge, they can last up to a week. Freezing them extends their life significantly, keeping them tasty for months. Signs Muffins Have Spoiled Check for mold or an off smell. If the muffins feel dry or crumbly, they may have gone bad. A change in color or texture is also a sign to toss them. Always trust your senses; if something seems off, it’s best not to eat it. These storage tips will help you enjoy your pumpkin cream cheese muffins longer and keep them tasting great! For the full recipe, refer to the first section of this article. How can I make Pumpkin Cream Cheese Muffins less sweet? To reduce the sweetness, cut the sugar by ¼ cup. You can also add spices like cinnamon and nutmeg. These spices boost flavor without extra sugar. You can try using unsweetened applesauce in place of some sugar too. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin. Cook and mash it until smooth. Make sure it is pureed well to keep the muffins moist. Fresh pumpkin gives a nice flavor but may need more time to prepare. What can I substitute for cream cheese? For cream cheese, use Greek yogurt or ricotta. These options create a similar texture. You can also try mascarpone for a richer taste. Each choice will change the flavor a bit but will still be tasty. How do I know when the muffins are done baking? Check the muffins with a toothpick. Insert it into the center; it should come out clean. If there is a little cream cheese on the toothpick, that is okay. The tops will also look golden brown when done. Can I double this recipe for a larger batch? Yes, you can double the recipe easily. Just keep the same ratios and mix well. Use two muffin tins if you have them. This way, you can bake them all at once without waiting. For the full recipe, check out the detailed instructions above. Enjoy! You learned how to make delicious Pumpkin Cream Cheese Muffins from scratch. We covered every step, from mixing dry and wet ingredients to baking and storing. I shared tips to ensure your muffins are moist and flavorful. You can customize your muffins with different flavors or dietary needs. Whether you enjoy baking for fun or sharing with friends, this recipe suits all. Enjoy baking and savoring your tasty creation!

Pumpkin Cream Cheese Muffins

Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Muffins! Moist, fluffy, and bursting with pumpkin goodness, each muffin features a luscious cream cheese filling that will make your taste buds dance. Perfect for breakfast or a cozy snack, these muffins are easy to make and oh-so-satisfying. Click through to explore the full recipe and treat yourself to this seasonal favorite!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 cup pure pumpkin puree (canned or homemade)

1 cup granulated sugar

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

4 oz cream cheese, softened

2 tbsp powdered sugar

1 tsp lemon juice

Optional: Pumpkin seeds for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray.

    Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not over mix; some lumps are okay.

          Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

            Fill Muffins: Fill each muffin cup halfway with the pumpkin batter. Add a dollop of the cream cheese filling in the center, then top with more pumpkin batter until each cup is about ¾ full.

              Optional Topping: Sprinkle pumpkin seeds on top of the muffins for a crunchy finish.

                Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffins comes out clean (a little cream cheese is okay!).

                  Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins

                      - Presentation Tips: Arrange the muffins on a decorative platter and dust them lightly with powdered sugar for an enticing look. Serve warm for an indulgent treat!