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To make these delicious muffins, you need: - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pumpkin pie spice - 1 cup pumpkin puree (canned or homemade) - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - ¼ cup powdered sugar (for the cream cheese filling) These ingredients combine to create a rich, moist muffin with a creamy center. For a delightful crunch, consider adding: - Chopped walnuts - Chopped pecans These nuts add flavor and texture to each bite. They also boost the muffin's visual appeal. If you want to make these muffins healthier or gluten-free, here are some options: - Substitute all-purpose flour with a gluten-free blend. - Replace granulated sugar with coconut sugar or a sugar substitute. - Use applesauce instead of vegetable oil for a lower-fat version. These swaps maintain the flavor while catering to specific dietary needs. First, you need to preheat your oven to 350°F (175°C). This helps the muffins bake evenly. Next, get a muffin tin ready. You can line it with paper liners. If you do not have liners, spray the tin with non-stick spray. This makes sure the muffins don’t stick. Now, let’s mix the dry ingredients. In a medium bowl, whisk together: - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pumpkin pie spice Set this bowl aside. In a large bowl, combine: - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these well until smooth. Then, take the dry mix and fold it into the wet mix. Do this gently. A few lumps are fine. This keeps your muffins light and fluffy. Now it’s time to fill your muffin cups. Start by adding pumpkin batter to each cup until it is half full. Then, take some of your cream cheese filling. You made this by mixing: - 4 ounces cream cheese - ¼ cup powdered sugar Spoon about 1 teaspoon of this mixture into the center of each muffin. Finally, top the cream cheese with more pumpkin batter until each cup is about ¾ full. If you like, sprinkle some chopped walnuts or pecans on top for extra crunch. Now, you are ready to bake! To keep your muffins light and fluffy, mix carefully. The key is to combine the dry and wet ingredients just enough. When you see a few lumps, stop mixing. Overmixing can lead to dense muffins. You want a soft texture, not a tough one. For a creamy filling, use room-temperature cream cheese. Soften it before mixing. Beat the cream cheese with powdered sugar until smooth. This step is vital. Even small lumps in the filling can affect the final taste. Make sure you spoon it gently into each muffin. Baking time matters for the best muffins. Bake them at 350°F for 18-22 minutes. Use a toothpick to check when they are done. If it comes out clean, they’re ready. Don’t forget to let them cool a bit in the pan. This helps them set and makes them easier to remove. Enjoy your tasty treat warm or at room temperature! {{image_2}} You can make these muffins even more fun by adding chocolate chips. Chocolate pairs great with pumpkin flavor. Just mix in about ½ cup of semi-sweet chocolate chips to the batter after you combine the wet and dry ingredients. This will add a sweet twist to each bite. The melted chocolate creates a delicious contrast to the creamy filling. Trust me, your friends will love them! For a vegan twist, you can swap out the eggs and cream cheese. Use 1 flax egg for each egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. For cream cheese, you can use a dairy-free cream cheese alternative. This keeps the muffins just as tasty and fluffy, without any animal products. If you need gluten-free muffins, you can use a gluten-free flour blend. Make sure the blend you choose has xanthan gum, which helps with texture. Follow the same recipe while using the gluten-free flour. Your muffins will still be soft and moist. You won’t miss the gluten at all! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This way, they stay moist and delicious. Store at room temperature for up to three days. If you want them to last longer, the fridge is a good option. Just remember that refrigeration can change the texture a bit. Freezing is a great way to save these tasty muffins. First, let them cool completely after baking. Then, wrap each muffin in plastic wrap or foil. Place them in a freezer-safe bag or container. Label the bag with the date. They can stay fresh for up to three months in the freezer. When you’re ready to enjoy them, just thaw them in the fridge overnight. To reheat, you can use the microwave or the oven. For the microwave, place one muffin on a plate and heat it for 15-20 seconds. This warms it up nicely. For the oven, preheat it to 350°F (175°C). Place muffins on a baking sheet and heat for about 10 minutes. This method keeps the outside nice and soft while warming the inside. Enjoy your muffins warm for the best taste! Pumpkin Cream Cheese Muffins stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. They last up to 3 months in the freezer. Just remember to wrap them well in plastic wrap and foil before freezing. Yes, you can make these muffins without cream cheese. You can replace it with a mixture of Greek yogurt and a bit of sugar for a similar tangy flavor. Alternatively, you can also use applesauce or mashed bananas for moisture. The muffins will still be tasty, but they won’t have that creamy center. If you don't have pumpkin puree, you can use butternut squash puree. It has a similar texture and flavor. You can also use sweet potato puree as a substitute. If you want to get creative, try using carrot puree for a different twist. Just make sure the puree is smooth and not too watery. You learned how to make tasty pumpkin cream cheese muffins in this post. We covered key ingredients, optional toppings, and substitutions. The step-by-step instructions guide you through baking. Tips help avoid common mistakes for the best texture. Variations offer fun twists on this recipe. Finally, we discussed storing and reheating muffins. Experiment and enjoy these muffins fresh or with friends. Your baking journey can bring joy and flavor to your kitchen!

Pumpkin Cream Cheese Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Muffins with this easy recipe! These moist, flavorful muffins are filled with creamy cheesecake goodness, making them the perfect treat for fall. Discover how simple ingredients like pumpkin puree, spices, and cream cheese come together for a delightful bite. Click to explore the full recipe and bring a taste of autumn into your kitchen today!
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup pumpkin puree (canned or homemade)

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 ounces cream cheese, softened

¼ cup powdered sugar (for the cream cheese filling)

Optional: Chopped walnuts or pecans for topping

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.

        Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

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

            Fill each muffin cup about halfway with the pumpkin batter. Then, spoon about 1 teaspoon of the cream cheese mixture into the center of each muffin. Finally, cover the cream cheese with additional pumpkin batter until the cups are about ¾ full.

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

                Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin comes out clean (the toothpick may have some cream cheese on it — that’s okay!).

                  Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                      - Presentation Tips: Serve warm with a drizzle of caramel sauce or dusted with extra powdered sugar for a beautiful finish. Enjoy!