Pumpkin Cream Cheese Muffins

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Imagine walking into your kitchen on a crisp autumn morning, the smell of warm spices filling the air, as freshly baked Pumpkin Cream Cheese Muffins cool on the counter.

These muffins are the perfect blend of seasonal flavors with a delightful cream cheese filling that makes each bite a little piece of heaven.

Whether you’re serving them at a cozy brunch, giving them away as gifts, or just treating yourself, these muffins are sure to impress.

Why This Recipe Is a Must-Try

These Pumpkin Cream Cheese Muffins are not only delicious but also incredibly easy to make.

The combination of pumpkin puree and cream cheese creates a moist and fluffy muffin that’s hard to resist.

Plus, they are packed with fall flavors, such as cinnamon and nutmeg, making them the perfect treat for the season.

They’re great for breakfast, snacks, or even dessert.

Trust me, once you try these muffins, they will become a regular in your baking routine!

Ingredients

To make these mouthwatering muffins, you won’t need a long list of ingredients.

Here’s what you’ll need:

• 1 cup (240 ml) pumpkin puree
• 2 large eggs, at room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (packed, 100 g) brown sugar
• ½ cup (120 ml) vegetable oil
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 8 ounces (225 g) cream cheese, softened to room temperature
• ½ cup (100 g) granulated sugar (for the cream cheese filling)
• ½ teaspoon pure vanilla extract

How To Make Pumpkin Cream Cheese Muffins

Making these muffins is straightforward.

Just follow these simple steps:

Step 1: Preheat Your Oven

First things first, preheat your oven to 350°F (175°C).

This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Batter

In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil.

Whisk them together until the mixture is smooth and well combined.

Step 3: Add the Dry Ingredients

Next, sprinkle in the baking soda, baking powder, salt, cinnamon, and nutmeg.

Stir until all the dry ingredients are well incorporated into the wet mixture.

Be careful not to overmix, as this can make your muffins dense.

Step 4: Make the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese, granulated sugar for the filling, and vanilla extract until the mixture is creamy and smooth.

This will be the delightful surprise tucked inside each muffin.

Step 5: Fill the Muffin Tins

Line a muffin tin with paper liners or grease it lightly with cooking spray.

Scoop about two tablespoons of muffin batter into each muffin cup to cover the bottom.

Then, add a tablespoon of the cream cheese filling on top of the batter.

Finally, top with more muffin batter to cover the cream cheese filling.

Fill each cup about two-thirds full.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean.

Keep an eye on them to make sure they don’t overbake!

Step 7: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes.

Then transfer them to a wire rack to cool completely.

Enjoy them warm or at room temperature!

Expert Tips

• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Make sure your cream cheese is at room temperature for a smooth filling.
• Don’t overmix the batter; mix until just combined for fluffy muffins.
• For an extra touch, sprinkle some cinnamon sugar on top before baking.

Variations and Customizations

• Add chocolate chips for a sweet twist.
• Incorporate nuts like walnuts or pecans for added crunch.
• Substitute half the all-purpose flour with whole wheat flour for a healthier option.
• Mix in dried cranberries or raisins for a fruity burst.

How to Store Leftovers

If you have leftover muffins (which is unlikely because they are so good!), you can keep them fresh by storing them in an airtight container at room temperature for up to three days.

For longer storage, you can freeze them.

Just wrap each muffin tightly in plastic wrap, and place them in a freezer-safe bag.

They will stay fresh for up to three months.

When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave.

FAQ

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe.

Just make sure it is well-drained to achieve the right consistency.

Can I make these muffins gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Just ensure that it is a 1:1 baking blend for best results.

How do I know when the muffins are done?

You can test for doneness by inserting a toothpick into the center of the muffin.

If it comes out clean or with a few moist crumbs, they are ready!

Can I double the recipe?

Certainly! Just double all the ingredients and make more muffins.

You may need to bake them in batches depending on the size of your muffin tin.

Conclusion

There you have it! Pumpkin Cream Cheese Muffins that are fluffy, flavorful, and incredibly satisfying.

Whether you bake them for a fall gathering or just for your own pleasure, every muffin is sure to bring joy to your taste buds.

Whip up a batch today, and enjoy the deliciousness of autumn in every bite! Happy baking!

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