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- 1 cup pumpkin puree - 1/2 cup cream cheese, softened - 3/4 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg) - 1/2 teaspoon salt - 1/2 cup chopped nuts (optional; walnuts or pecans) - 1/4 cup powdered sugar (for frosting) Each ingredient plays a key role in your muffins. Pumpkin puree gives moisture and flavor. It makes the muffins soft. Cream cheese adds a rich, creamy center. The sugars sweeten the muffins and help them brown. Vegetable oil keeps them moist and adds a nice texture. Eggs help bind everything together and add fluffiness. Vanilla extract brings a warm, inviting flavor. All-purpose flour gives structure to the muffins. Baking powder and baking soda help the muffins rise. Pumpkin spice, or its alternatives, adds that warm autumn flavor. Salt balances the sweetness and enhances taste. Nuts, if used, provide crunch and flavor. Lastly, powdered sugar is for a sweet topping that makes the muffins look special. You can swap some ingredients if needed. Use fresh pumpkin instead of canned, but it must be cooked and pureed first. For cream cheese, try mascarpone or Greek yogurt for a different taste. You can replace brown sugar with white sugar, but the flavor will change. If you want a lighter muffin, use applesauce instead of oil. You can also use egg substitutes, like flaxseed meal mixed with water, for a vegan option. For flour, consider using whole wheat or gluten-free blends. Just make sure to adjust the liquid as needed. {{ingredient_image_2}} First, we need to get ready for baking. Preheat your oven to 350°F (175°C). This step is key to making sure your muffins bake evenly. Next, line a muffin tin with paper liners or grease each cup with some oil. This will help the muffins come out easily. 1. Make the Cream Cheese Filling: In a medium bowl, mix together 1/2 cup of softened cream cheese and 1/4 cup of powdered sugar. Use a hand mixer to blend them until smooth. Set it aside for now. 2. Combine Wet Ingredients: In a large bowl, whisk together 1 cup of pumpkin puree, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Make sure everything is well mixed. 3. Prepare the Dry Ingredients: In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin spice, and 1/2 teaspoon of salt. This helps the spices and leavening agents mix evenly. 4. Combine Wet and Dry Mixtures: Slowly add the dry mix to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; this keeps your muffins fluffy. 5. Add Nuts: If you like nuts, fold in 1/2 cup of chopped walnuts or pecans. This adds a nice crunch. 6. Fill Muffin Cups: Spoon about 2 tablespoons of batter into each muffin cup. Then, add about 1 teaspoon of the cream cheese filling in the center of the batter. Cover it with a bit more batter to hide the cream cheese. 7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. 8. Cool the Muffins: Once they are baked, let the muffins cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely. - When mixing the cream cheese, ensure it is very soft for a smooth filling. - Make sure your pumpkin puree is not too watery. This can change the muffin texture. - Be gentle when combining wet and dry mixtures to keep the muffins light. - If you add nuts, chop them into small pieces for even distribution. - Use an ice cream scoop for consistent muffin sizes. This helps them bake evenly. These steps will guide you to perfect pumpkin cream cheese muffins every time! To get moist and fluffy muffins, use the right balance of wet and dry ingredients. Here’s how: - Use fresh pumpkin puree. It adds moisture and flavor. - Don’t overmix your batter. Mix just until the dry ingredients are combined. - Include oil in your batter. Oil keeps muffins soft and tender. - Let the muffins cool in the pan for a few minutes before moving them. This helps them set. Baking can be tricky. Here are common pitfalls and how to avoid them: - Always measure ingredients correctly. Use dry measuring cups for flour and sugar. - Preheat your oven. This helps the muffins rise properly. - Check your baking soda and powder for freshness. Old leavening agents won't work well. - Don’t skip the cooling step. Muffins continue to cook while cooling. Serving your muffins well makes them even more inviting. Here are some ideas: - Dust the tops with powdered sugar for a sweet touch. - Serve them warm for the best flavor and texture. - Use a pretty platter to display your muffins. - Pair with tea or coffee for a delightful snack. Pro Tips Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Check Your Baking Powder: Ensure your baking powder and baking soda are fresh for optimal rise. This will help your muffins be light and fluffy! Don't Overmix the Batter: Mix the batter just until combined to avoid tough muffins. A few lumps are okay; they will disappear during baking. Cool Completely: Allow the muffins to cool completely before storing. This prevents condensation from forming, which can make them soggy. {{image_4}} You can easily make gluten-free pumpkin cream cheese muffins. Just swap out regular flour for a gluten-free blend. Look for a mix that has xanthan gum included. This keeps the texture light and fluffy. Baking times remain the same. These muffins still taste great! If you want a vegan version, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use a dairy-free cream cheese for the filling. Coconut oil can replace vegetable oil. You can enjoy these muffins while staying plant-based! You can boost the flavor of your muffins. Try adding a pinch of nutmeg or allspice for warmth. If you love chocolate, mix in chocolate chips. These add a sweet surprise inside. You can also sprinkle some cinnamon on top before baking. This gives a nice aroma while they cook. Feel free to get creative with your favorite flavors! To keep your muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place a paper towel at the bottom of the container. The towel will absorb excess moisture. For best taste, eat the muffins within three days. You can also keep them in the fridge for longer freshness. Just remember to bring them to room temperature before serving. Freezing muffins is easy and a great way to store them long-term. First, let the muffins cool completely. Wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. To enjoy, just take out a muffin and let it thaw at room temperature. To reheat your muffins, use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm for about 10 minutes. This keeps the texture nice and soft. If you use a microwave, heat for 15 to 20 seconds. Check if they are warm enough, and enjoy! Yes, you can use fresh pumpkin. First, you need to cook it. Cut the pumpkin in half, remove the seeds, and roast it at 350°F (175°C) until soft. Let it cool, then scoop the flesh and puree it. This gives your muffins a fresh taste. However, canned pumpkin is more convenient and saves time. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. Baking usually takes 20-25 minutes. Keep an eye on them as they bake. Yes, you can make the cream cheese filling ahead. Mix the cream cheese and powdered sugar, then store it in the fridge. It stays fresh for two days. Just remember to bring it back to room temperature before using it in the muffins. This article covered all you need for pumpkin cream cheese muffins. We explored key ingredients and their roles. I shared tips for baking success and how to avoid mistakes. You learned about variations, storage, and reheating methods. Keep these tips in mind for delicious muffins. Enjoy customizing them to suit your taste. Happy baking!

Pumpkin Cream Cheese Muffins

Delicious muffins filled with a creamy pumpkin spice center, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup cream cheese, softened
  • 3 4 cup brown sugar
  • 1 4 cup granulated sugar
  • 1 2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1 2 teaspoon salt
  • 1 2 cup chopped nuts (optional)
  • 1 4 cup powdered sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
  • In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer to beat them together until smooth and creamy. Set aside.
  • In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin spice, and salt.
  • Gradually add the dry mixture to the wet ingredients. Stir gently until just combined.
  • If using nuts, gently fold the chopped walnuts or pecans into the batter.
  • Spoon about 2 tablespoons of the pumpkin muffin batter into each muffin cup. Add approximately 1 teaspoon of the cream cheese mixture in the center of each muffin, then top with more pumpkin batter.
  • Bake for 20-25 minutes, checking for doneness with a toothpick.
  • Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm and dust with powdered sugar for an elegant touch.
Keyword cream cheese, dessert, muffins, pumpkin