Pumpkin Cream Cheese Muffins Easy Delightful Recipe

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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - ½ cup granulated sugar - ½ cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened and cut into small cubes You need these ingredients to create moist and fluffy muffins. Each item plays a key role in flavor and texture. The pumpkin puree gives a rich taste, while the cream cheese adds a creamy surprise. - Chopped walnuts - Chopped pecans - Cream cheese frosting - Whipped cream - A sprinkle of cinnamon Adding walnuts or pecans gives your muffins a nice crunch. Topping with cream cheese frosting or whipped cream enhances the flavor. - Use almond flour for a gluten-free option. - Swap vegetable oil with melted coconut oil. - Replace granulated sugar with honey or maple syrup. - Use Greek yogurt instead of cream cheese for a lighter filling. These substitutions allow you to customize the muffins to fit your diet or taste. Enjoy experimenting! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take your 12-cup muffin tin. Line it with paper liners or grease it with non-stick spray. This helps the muffins come out easily after baking. In a medium bowl, add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder and ½ teaspoon of baking soda. Next, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk these ingredients together. Set this bowl aside for now. In a large bowl, combine ½ cup of granulated sugar and ½ cup of brown sugar. Then, add 1 cup of pumpkin puree, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix this well until it looks smooth and creamy. Now, take the dry mixture and gradually add it to the wet mixture. Use a spatula or spoon to stir gently. Be careful not to overmix. It’s okay if you see a few lumps in the batter. Next, fold in 4 oz of cream cheese, cut into small cubes. Make sure to keep some chunks of cream cheese intact. This gives a creamy surprise in each muffin! Then, scoop the batter into the muffin cups, filling each about two-thirds full. If you want, sprinkle some chopped walnuts or pecans on top for extra crunch. Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are ready, insert a toothpick into the center of a muffin. If it comes out clean, they are done! Let the muffins cool in the tin for about 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your delightful Pumpkin Cream Cheese Muffins! To keep your pumpkin muffins moist, use fresh pumpkin puree. If you use canned, check the label to avoid any added sugars. Always measure flour carefully. Too much flour can make muffins dry. Spoon the flour into your measuring cup and level it off with a knife. Adding a bit of oil helps, too. It keeps the muffins soft and tender. If you notice dry muffins, consider reducing the baking time slightly. For the best cream cheese swirls, cut your cream cheese into small cubes. This helps it melt into the batter as the muffins bake. Fold the cream cheese in gently. You want to keep the cubes intact for nice pockets of creaminess. Avoid overmixing at this stage. If you break up the cream cheese too much, it won’t create those lovely swirls. Bake your muffins at 350°F (175°C) for 18 to 20 minutes. Keep an eye on them as they bake. Use a toothpick to test if they are done. Insert it into the center of a muffin. If it comes out clean, they are ready. Let them cool in the tin for 5 minutes before moving them to a wire rack. This helps set their shape and keeps them soft. {{image_4}} To make gluten-free pumpkin cream cheese muffins, swap the all-purpose flour for a gluten-free blend. Many blends work well. Look for one that includes xanthan gum for better texture. Follow the same steps as in the original recipe. However, keep an eye on baking time. Gluten-free muffins may bake a bit faster, so check them early. For a vegan twist, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Substitute the cream cheese with a vegan version or use coconut cream for a rich taste. You can also use maple syrup instead of granulated sugar for a natural sweetener. Follow the same instructions, and enjoy a plant-based treat! To add extra flavor, mix in chocolate chips or dried fruits. Dark chocolate chips bring a sweet touch. Use about ½ cup per batch. Dried cranberries or apricots add a chewy texture. Just fold them into the batter before filling the muffin cups. These additions elevate your muffins and make them even more delightful! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place the muffins in the container once they are completely cool. You can stack them, but add parchment paper between layers to avoid sticking. They can stay fresh at room temperature for up to three days. If you want to enjoy them longer, consider freezing them. Freezing is a great way to save any extra muffins. First, let the muffins cool completely. Next, wrap each muffin in plastic wrap. After wrapping, place them in a freezer-safe bag or container. Be sure to remove all the air. Label the bag with the date, and they can last for up to three months in the freezer. When ready to eat, you can thaw them overnight in the fridge or leave them at room temperature for a few hours. Reheating your muffins is easy and quick. If you want them warm, place them in the microwave for about 15-20 seconds. This warms them without making them tough. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes. This method keeps them soft and fresh. Enjoy your muffins warm with a touch of butter or cream cheese for extra flavor! Yes, you can use homemade pumpkin puree! Just make sure it's thick and not watery. Homemade puree adds a fresh taste. To make it, roast a pumpkin, scoop out the flesh, and blend until smooth. This gives you a great base for these muffins. These muffins last for about 3 to 4 days at room temperature. Keep them in an airtight container to keep them fresh. If you want them to last longer, store them in the fridge for up to a week. You can prepare the batter ahead of time. Just mix the wet and dry ingredients and store it in the fridge for up to 24 hours. When you are ready to bake, fold in the cream cheese and fill the muffin cups. If you don't have cream cheese, you can use Greek yogurt or mascarpone. Both options add creaminess and flavor. You can also try cottage cheese for a lower-fat choice, but blend it well to avoid lumps. In this post, we covered all you need to make tasty pumpkin cream cheese muffins. We discussed ingredients, step-by-step instructions, and helpful tips. You learned about variations like gluten-free and vegan options, plus how to store leftovers. These muffins are easy to customize and great for any occasion. Enjoy baking and sharing your delicious treats!

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Are you ready to bake something delicious? Our Pumpkin Cream Cheese Muffins are the ultimate fall treat! They are easy to make and taste amazing. With soft pumpkin bread and creamy cheese swirls, these muffins will brighten your day. Follow my simple steps to create a warm batch that everyone will love. Let’s gather your ingredients and start baking this delightful recipe together!

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Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ¼ teaspoon ground ginger

– ½ teaspoon salt

– ½ cup granulated sugar

– ½ cup packed brown sugar

– 1 cup pumpkin puree

– 2 large eggs

– ½ cup vegetable oil

– 1 teaspoon vanilla extract

– 4 oz cream cheese, softened and cut into small cubes

You need these ingredients to create moist and fluffy muffins. Each item plays a key role in flavor and texture. The pumpkin puree gives a rich taste, while the cream cheese adds a creamy surprise.

Optional Add-ins and Toppings

– Chopped walnuts

– Chopped pecans

– Cream cheese frosting

– Whipped cream

– A sprinkle of cinnamon

Adding walnuts or pecans gives your muffins a nice crunch. Topping with cream cheese frosting or whipped cream enhances the flavor.

Suggested Substitutions

– Use almond flour for a gluten-free option.

– Swap vegetable oil with melted coconut oil.

– Replace granulated sugar with honey or maple syrup.

– Use Greek yogurt instead of cream cheese for a lighter filling.

These substitutions allow you to customize the muffins to fit your diet or taste. Enjoy experimenting!

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take your 12-cup muffin tin. Line it with paper liners or grease it with non-stick spray. This helps the muffins come out easily after baking.

Mixing Dry Ingredients

In a medium bowl, add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder and ½ teaspoon of baking soda. Next, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk these ingredients together. Set this bowl aside for now.

Preparing the Wet Ingredients

In a large bowl, combine ½ cup of granulated sugar and ½ cup of brown sugar. Then, add 1 cup of pumpkin puree, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix this well until it looks smooth and creamy.

Combining Wet and Dry Mixtures

Now, take the dry mixture and gradually add it to the wet mixture. Use a spatula or spoon to stir gently. Be careful not to overmix. It’s okay if you see a few lumps in the batter.

Adding Cream Cheese and Filling Muffin Cups

Next, fold in 4 oz of cream cheese, cut into small cubes. Make sure to keep some chunks of cream cheese intact. This gives a creamy surprise in each muffin! Then, scoop the batter into the muffin cups, filling each about two-thirds full. If you want, sprinkle some chopped walnuts or pecans on top for extra crunch.

Baking and Cooling

Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are ready, insert a toothpick into the center of a muffin. If it comes out clean, they are done! Let the muffins cool in the tin for about 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your delightful Pumpkin Cream Cheese Muffins!

Tips & Tricks

How to Prevent Dry Muffins

To keep your pumpkin muffins moist, use fresh pumpkin puree. If you use canned, check the label to avoid any added sugars. Always measure flour carefully. Too much flour can make muffins dry. Spoon the flour into your measuring cup and level it off with a knife. Adding a bit of oil helps, too. It keeps the muffins soft and tender. If you notice dry muffins, consider reducing the baking time slightly.

Tips for Perfect Cream Cheese Swirls

For the best cream cheese swirls, cut your cream cheese into small cubes. This helps it melt into the batter as the muffins bake. Fold the cream cheese in gently. You want to keep the cubes intact for nice pockets of creaminess. Avoid overmixing at this stage. If you break up the cream cheese too much, it won’t create those lovely swirls.

Timing and Temperature Guides

Bake your muffins at 350°F (175°C) for 18 to 20 minutes. Keep an eye on them as they bake. Use a toothpick to test if they are done. Insert it into the center of a muffin. If it comes out clean, they are ready. Let them cool in the tin for 5 minutes before moving them to a wire rack. This helps set their shape and keeps them soft.

Variations

Gluten-Free Pumpkin Cream Cheese Muffins

To make gluten-free pumpkin cream cheese muffins, swap the all-purpose flour for a gluten-free blend. Many blends work well. Look for one that includes xanthan gum for better texture. Follow the same steps as in the original recipe. However, keep an eye on baking time. Gluten-free muffins may bake a bit faster, so check them early.

Vegan Version of Pumpkin Cream Cheese Muffins

For a vegan twist, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Substitute the cream cheese with a vegan version or use coconut cream for a rich taste. You can also use maple syrup instead of granulated sugar for a natural sweetener. Follow the same instructions, and enjoy a plant-based treat!

Flavor Additions: Chocolate Chips or Dried Fruits

To add extra flavor, mix in chocolate chips or dried fruits. Dark chocolate chips bring a sweet touch. Use about ½ cup per batch. Dried cranberries or apricots add a chewy texture. Just fold them into the batter before filling the muffin cups. These additions elevate your muffins and make them even more delightful!

Storage Info

How to Store Muffins

To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place the muffins in the container once they are completely cool. You can stack them, but add parchment paper between layers to avoid sticking. They can stay fresh at room temperature for up to three days. If you want to enjoy them longer, consider freezing them.

Freezing Pumpkin Cream Cheese Muffins

Freezing is a great way to save any extra muffins. First, let the muffins cool completely. Next, wrap each muffin in plastic wrap. After wrapping, place them in a freezer-safe bag or container. Be sure to remove all the air. Label the bag with the date, and they can last for up to three months in the freezer. When ready to eat, you can thaw them overnight in the fridge or leave them at room temperature for a few hours.

Reheating Tips for Leftovers

Reheating your muffins is easy and quick. If you want them warm, place them in the microwave for about 15-20 seconds. This warms them without making them tough. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes. This method keeps them soft and fresh. Enjoy your muffins warm with a touch of butter or cream cheese for extra flavor!

FAQs

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree! Just make sure it’s thick and not watery. Homemade puree adds a fresh taste. To make it, roast a pumpkin, scoop out the flesh, and blend until smooth. This gives you a great base for these muffins.

How long do the muffins last?

These muffins last for about 3 to 4 days at room temperature. Keep them in an airtight container to keep them fresh. If you want them to last longer, store them in the fridge for up to a week.

Can I make the batter ahead of time?

You can prepare the batter ahead of time. Just mix the wet and dry ingredients and store it in the fridge for up to 24 hours. When you are ready to bake, fold in the cream cheese and fill the muffin cups.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can use Greek yogurt or mascarpone. Both options add creaminess and flavor. You can also try cottage cheese for a lower-fat choice, but blend it well to avoid lumps.

In this post, we covered all you need to make tasty pumpkin cream cheese muffins. We discussed ingredients, step-by-step instructions, and helpful tips. You learned about variations like gluten-free and vegan options, plus how to store leftovers.

These muffins are easy to customize and great for any occasion. Enjoy baking and sharing your delicious treats!

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - ½ cup granulated sugar - ½ cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened and cut into small cubes You need these ingredients to create moist and fluffy muffins. Each item plays a key role in flavor and texture. The pumpkin puree gives a rich taste, while the cream cheese adds a creamy surprise. - Chopped walnuts - Chopped pecans - Cream cheese frosting - Whipped cream - A sprinkle of cinnamon Adding walnuts or pecans gives your muffins a nice crunch. Topping with cream cheese frosting or whipped cream enhances the flavor. - Use almond flour for a gluten-free option. - Swap vegetable oil with melted coconut oil. - Replace granulated sugar with honey or maple syrup. - Use Greek yogurt instead of cream cheese for a lighter filling. These substitutions allow you to customize the muffins to fit your diet or taste. Enjoy experimenting! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take your 12-cup muffin tin. Line it with paper liners or grease it with non-stick spray. This helps the muffins come out easily after baking. In a medium bowl, add 1 ½ cups of all-purpose flour. Then, mix in 1 teaspoon of baking powder and ½ teaspoon of baking soda. Next, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk these ingredients together. Set this bowl aside for now. In a large bowl, combine ½ cup of granulated sugar and ½ cup of brown sugar. Then, add 1 cup of pumpkin puree, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix this well until it looks smooth and creamy. Now, take the dry mixture and gradually add it to the wet mixture. Use a spatula or spoon to stir gently. Be careful not to overmix. It’s okay if you see a few lumps in the batter. Next, fold in 4 oz of cream cheese, cut into small cubes. Make sure to keep some chunks of cream cheese intact. This gives a creamy surprise in each muffin! Then, scoop the batter into the muffin cups, filling each about two-thirds full. If you want, sprinkle some chopped walnuts or pecans on top for extra crunch. Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are ready, insert a toothpick into the center of a muffin. If it comes out clean, they are done! Let the muffins cool in the tin for about 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your delightful Pumpkin Cream Cheese Muffins! To keep your pumpkin muffins moist, use fresh pumpkin puree. If you use canned, check the label to avoid any added sugars. Always measure flour carefully. Too much flour can make muffins dry. Spoon the flour into your measuring cup and level it off with a knife. Adding a bit of oil helps, too. It keeps the muffins soft and tender. If you notice dry muffins, consider reducing the baking time slightly. For the best cream cheese swirls, cut your cream cheese into small cubes. This helps it melt into the batter as the muffins bake. Fold the cream cheese in gently. You want to keep the cubes intact for nice pockets of creaminess. Avoid overmixing at this stage. If you break up the cream cheese too much, it won’t create those lovely swirls. Bake your muffins at 350°F (175°C) for 18 to 20 minutes. Keep an eye on them as they bake. Use a toothpick to test if they are done. Insert it into the center of a muffin. If it comes out clean, they are ready. Let them cool in the tin for 5 minutes before moving them to a wire rack. This helps set their shape and keeps them soft. {{image_4}} To make gluten-free pumpkin cream cheese muffins, swap the all-purpose flour for a gluten-free blend. Many blends work well. Look for one that includes xanthan gum for better texture. Follow the same steps as in the original recipe. However, keep an eye on baking time. Gluten-free muffins may bake a bit faster, so check them early. For a vegan twist, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Substitute the cream cheese with a vegan version or use coconut cream for a rich taste. You can also use maple syrup instead of granulated sugar for a natural sweetener. Follow the same instructions, and enjoy a plant-based treat! To add extra flavor, mix in chocolate chips or dried fruits. Dark chocolate chips bring a sweet touch. Use about ½ cup per batch. Dried cranberries or apricots add a chewy texture. Just fold them into the batter before filling the muffin cups. These additions elevate your muffins and make them even more delightful! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place the muffins in the container once they are completely cool. You can stack them, but add parchment paper between layers to avoid sticking. They can stay fresh at room temperature for up to three days. If you want to enjoy them longer, consider freezing them. Freezing is a great way to save any extra muffins. First, let the muffins cool completely. Next, wrap each muffin in plastic wrap. After wrapping, place them in a freezer-safe bag or container. Be sure to remove all the air. Label the bag with the date, and they can last for up to three months in the freezer. When ready to eat, you can thaw them overnight in the fridge or leave them at room temperature for a few hours. Reheating your muffins is easy and quick. If you want them warm, place them in the microwave for about 15-20 seconds. This warms them without making them tough. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes. This method keeps them soft and fresh. Enjoy your muffins warm with a touch of butter or cream cheese for extra flavor! Yes, you can use homemade pumpkin puree! Just make sure it's thick and not watery. Homemade puree adds a fresh taste. To make it, roast a pumpkin, scoop out the flesh, and blend until smooth. This gives you a great base for these muffins. These muffins last for about 3 to 4 days at room temperature. Keep them in an airtight container to keep them fresh. If you want them to last longer, store them in the fridge for up to a week. You can prepare the batter ahead of time. Just mix the wet and dry ingredients and store it in the fridge for up to 24 hours. When you are ready to bake, fold in the cream cheese and fill the muffin cups. If you don't have cream cheese, you can use Greek yogurt or mascarpone. Both options add creaminess and flavor. You can also try cottage cheese for a lower-fat choice, but blend it well to avoid lumps. In this post, we covered all you need to make tasty pumpkin cream cheese muffins. We discussed ingredients, step-by-step instructions, and helpful tips. You learned about variations like gluten-free and vegan options, plus how to store leftovers. These muffins are easy to customize and great for any occasion. Enjoy baking and sharing your delicious treats!

Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these delectable pumpkin cream cheese muffins! Bursting with warm spices and creamy surprises, these easy-to-make muffins are perfect for breakfast or a cozy snack. With just a few simple ingredients, you can whip up a batch in no time. Don't miss out on this delicious treat—click through to explore the full recipe and get baking today for a taste of autumn delight!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup granulated sugar

½ cup packed brown sugar

1 cup pumpkin puree (canned or homemade)

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

4 oz cream cheese, softened and cut into small cubes

Optional: Chopped walnuts or pecans for a crunchy topping

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with non-stick cooking spray to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure they are well mixed and set the bowl aside for later use.

      In a large mixing bowl, combine the granulated sugar and brown sugar, then add the pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk the mixture vigorously until you have a smooth and cohesive blend.

        Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it’s perfectly fine if a few lumps remain.

          Carefully fold in the cubed cream cheese, ensuring that you create small pockets of cream cheese throughout the batter without breaking them up too much. This will add creamy surprise in each muffin!

            Using a scoop or a spoon, divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. For extra texture and flavor, you can sprinkle chopped walnuts or pecans on top of each muffin before baking.

              Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.

                Once baked, allow the muffins to cool in the tin for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For a delightful serving experience, offer muffins warm with a generous dollop of whipped cream or a swirl of cream cheese frosting on top. A light sprinkle of cinnamon will add an extra festive touch!

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