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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 1 cup pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened - Chopped nuts - Chocolate chips - Toppings for serving When I make these muffins, I start with the dry ingredients. The mix of all-purpose flour and whole wheat flour gives a nice balance. The baking soda and baking powder help them rise. Pumpkin pie spice adds that warm flavor we love. A pinch of salt brings out all the tastes. Next, I move to the wet ingredients. Using both granulated and brown sugar gives a sweet depth. Vegetable oil keeps the muffins moist. Pumpkin puree is key; it adds flavor and moisture. Eggs bind everything together, while vanilla extract adds a touch of warmth. Cream cheese gives a rich, creamy center that makes each bite special. For a little fun, I sometimes add chopped nuts or chocolate chips as optional add-ins. They add a nice crunch or sweetness. You can also top the muffins with a sprinkle of powdered sugar or a drizzle of honey. This makes them look even more inviting. - Preheat your oven to 350°F (175°C). - Line a muffin tin with paper liners or lightly grease it. - In a large bowl, mix together: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - In another bowl, combine: - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 1 cup pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract - Stir the wet mix until it is smooth. - Gradually add the dry mix to the wet mix. - Stir gently until just combined. Do not overmix. - In a small bowl, mix together: - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk - Fill each muffin cup halfway with the pumpkin batter. - Add about 1 tablespoon of the cream cheese mix in the center. - Top with more pumpkin batter until cups are about 3/4 full. - Bake in the oven for 18-20 minutes. - Check doneness by inserting a toothpick in the center. - If it comes out clean, the muffins are done. - Let the muffins cool in the tin for about 5 minutes. - Transfer them to a wire rack to cool completely. To avoid overmixing, mix the wet and dry ingredients just until combined. This keeps the muffins light. If you mix too much, they will be tough. For the cream cheese center, make sure it is soft. If it is too cold, it won’t blend well. So, let it sit at room temperature for at least 30 minutes before using. Serve your muffins warm for the best taste. Warm muffins melt the cream cheese filling, making it delicious. You can add a dusting of powdered sugar on top. For a fun touch, place a cinnamon stick in the muffin as a stirrer. This adds flavor and looks nice too. You can use alternative flours like almond or oat flour if you want a different taste. For sweeteners, try honey or maple syrup. If you want vegan or dairy-free options, replace eggs with flax eggs and use dairy-free cream cheese. This way, everyone can enjoy these muffins! {{image_2}} You can change the taste of your muffins with a few easy swaps. Adding spices like nutmeg or ginger can give your muffins a warm kick. These spices blend well with pumpkin and create a cozy vibe. You can also try using sweet potato puree instead of pumpkin. It adds a sweeter, richer flavor and keeps the muffins moist. If you need gluten-free muffins, swap the all-purpose flour with a gluten-free blend. Make sure the blend has a good structure. For low-sugar options, use a sugar substitute like stevia. This change will keep your muffins sweet without the extra calories. Mix-ins can make your muffins even more fun. Try adding seasonal fruits like cranberries or apples for a fresh twist. You can also throw in nuts like walnuts or pecans for crunch. Seeds like chia or pumpkin seeds add a nice texture and boost nutrition. These little changes can make your muffins unique every time you bake them. Store your pumpkin spice cream cheese muffins at room temperature. Place them in an airtight container. This keeps them soft and fresh. If you want, you can also refrigerate them. Just note that cold muffins can lose some of their fluffiness. For long-term storage, freeze the muffins. Wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want to enjoy one, take it out and thaw at room temperature. You can also reheat them in the microwave for about 15-20 seconds. These muffins stay fresh for about 2-3 days at room temperature. If you store them in the fridge, they can last up to a week. Just remember, the longer they sit, the staler they become. Enjoy them while they’re still soft and tasty! Yes, you can use fresh pumpkin. Just cook and mash it first. It adds a nice, fresh flavor. You can replace eggs with applesauce or mashed bananas. Use 1/4 cup per egg. This keeps the muffins moist and fluffy. Check with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are done. You can use Greek yogurt or a dairy-free cream cheese if needed. Both will work well in this recipe. Spray the muffin liners lightly with cooking spray. This helps the muffins release easily after baking. In this blog post, we explored how to make delicious muffins with pumpkin and cream cheese. We covered the essential dry and wet ingredients, along with tips for perfecting your batter. You also learned how to add variations and store your muffins for later enjoyment. Baking can be fun and rewarding, especially when you share your treats. Embrace creativity with flavors and share your muffins with friends. Happy baking!

Pumpkin Spice Cream Cheese Muffins

Indulge in the flavors of fall with these delicious Pumpkin Spice Cream Cheese Muffins! Perfectly moist and packed with pumpkin goodness, these muffins feature a creamy center that will leave you craving more. Just 20 minutes of prep and you’ll have 12 mouthwatering treats ready for sharing. Click through to discover the full recipe and elevate your autumn baking game with this irresistible delight!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

1 cup pumpkin puree

3 large eggs

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

Optional: Chopped nuts or chocolate chips for topping

Instructions
 

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

    In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

      In another bowl, combine the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix until well combined and smooth.

        Gradually add the flour mixture to the pumpkin mixture and stir gently until just combined; be careful not to overmix.

          In a separate small bowl, beat together the softened cream cheese, powdered sugar, and milk until creamy and smooth.

            Fill each muffin cup halfway with the pumpkin batter, then add approximately 1 tablespoon of the cream cheese mixture into the center of each muffin cup. Top with more pumpkin batter until the cups are about 3/4 full.

              If desired, sprinkle chopped nuts or chocolate chips on top for added texture and flavor.

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

                  Remove from the oven and allow to cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 20 min | Total Time: 40 min | Servings: 12 muffins

                      - Presentation Tips: Serve warm, dusted with a sprinkle of powdered sugar or a drizzle of honey on top. For an autumn touch, add a cinnamon stick as a stirrer.