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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 brown sugar, packed - 1 cup pumpkin puree - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - Optional: Chopped walnuts or pecans To make delicious pumpkin cream cheese muffins, gather all these ingredients first. I find that using fresh pumpkin puree gives a nice flavor, but canned works well too. Choose your favorite spices. The blend of cinnamon, nutmeg, and ginger makes the muffins warm and cozy. For the cream cheese, make sure it is soft. Cut it into small cubes so it mixes well. If you like a crunch, add chopped walnuts or pecans on top. This adds a nutty flavor that pairs perfectly with pumpkin. Gathering these ingredients is the first step to creating a tasty treat. Trust me; you will love how these muffins turn out! - Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly spraying it with non-stick cooking spray. - In a medium bowl, mix 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, and ½ teaspoon salt. Whisk this until well blended and set it aside. - In a large bowl, combine ½ cup granulated sugar, ½ cup packed brown sugar, 1 cup pumpkin puree, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and even. - Add the dry ingredients to the wet mixture. Stir gently until just combined. It’s okay if you have a few lumps; avoid overmixing. - Fold in 4 ounces of softened cream cheese, cut into small cubes. Make sure they are evenly distributed for creamy pockets in every muffin. - Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full. If you want, sprinkle chopped walnuts or pecans on top for extra crunch. - Place the muffin tin in the 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. - After baking, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. - For the best taste, serve warm. You can add a dollop of whipped cream or a swirl of cream cheese frosting on top. A light dusting of cinnamon makes them look and taste even better! - How to prevent overmixing: Mix the wet and dry ingredients gently. Stop as soon as you see no dry flour. A few lumps are okay. Overmixing can make your muffins tough. - Ensuring cream cheese is well-distributed: Cut the cream cheese into small cubes. Gently fold them into the batter. This helps create delicious pockets of cream cheese in every bite. - Serving warm with toppings: Serve your muffins warm. Top them with whipped cream or a bit of cream cheese frosting. A sprinkle of cinnamon makes them even better. - Pairings for beverages: These muffins pair well with coffee, tea, or even hot chocolate. The spices in the muffins match nicely with warm drinks. - Overbaking guidelines: Keep an eye on the muffins while they bake. Check them around 18 minutes. A toothpick should come out clean when they are done. - Ingredients substitutions that affect texture: Avoid swapping the sugar types without testing. Brown sugar adds moisture while granulated sugar adds sweetness. Mixing them helps keep the muffins soft and tasty. {{image_4}} To make these pumpkin cream cheese muffins gluten-free, use a good gluten-free flour blend. Look for blends that include xanthan gum for better texture. You may need to adjust the moisture levels in the batter. Start with an extra tablespoon of oil or pumpkin puree to keep the muffins moist. You can add chocolate chips for a sweet twist. Dark or semi-sweet chocolate works well with pumpkin. Spices like cloves and allspice can also enhance the flavor. For a nutty crunch, fold in chopped walnuts or pecans. Dried fruits like cranberries or raisins add a nice chewiness, too. For Thanksgiving, add a sprinkle of cinnamon sugar on top. This gives a festive look and taste. For Halloween, use orange and black sprinkles as a fun decoration. You could even try adding a dash of orange zest for a bright flavor. These ideas can make your muffins special for any holiday or party! To store your pumpkin cream cheese muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. You can also wrap them in plastic wrap for added protection from air. If you live in a humid area, refrigeration can help. Just keep them in the same airtight container. This method can extend their freshness by a few more days. Freezing muffins is easy and effective. First, let them cool completely. Then, wrap each muffin in plastic wrap. For extra protection, place the wrapped muffins in a freezer bag. You can freeze them for up to three months. To thaw, simply leave them at room temperature for a few hours. If you want them warm, you can microwave them for about 20 seconds. Fresh pumpkin muffins last about three days at room temperature. In the fridge, they can stay good for about a week. When they start to dry out, they are losing freshness. Look for signs like mold or a sour smell. If you see either, it's best to discard them. You can make these muffins healthier by swapping some ingredients. Here are a few ideas: - Use whole wheat flour instead of all-purpose flour. - Replace granulated sugar with honey or maple syrup. - Use unsweetened applesauce as a substitute for some oil. - Try low-fat cream cheese to cut fat. These swaps still keep the muffins tasty but lower in sugar and fat. Yes, you can use pumpkin spice! It simplifies things. Use about 2 teaspoons of pumpkin spice for this recipe. Adjust to your taste. This mix contains cinnamon, nutmeg, and ginger, just like the individual spices. There are many fun ways to use leftover pumpkin puree. Here are some ideas: - Add it to smoothies for creaminess and flavor. - Mix it into oatmeal for a warm breakfast. - Use it in soups for a rich taste. - Make pumpkin pancakes or waffles. - Bake pumpkin bread or muffins. Pumpkin puree is versatile and adds nutrition to many dishes! These pumpkin muffins are easy to make and taste great. You need simple ingredients and clear steps. Remember to bake them just right to avoid mistakes. Try fun variations like gluten-free or adding nuts. Store them well to keep fresh. Now you can enjoy tasty muffins any time! Happy baking!

Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these scrumptious pumpkin cream cheese muffins! Perfectly spiced with cinnamon, nutmeg, and a touch of ginger, each muffin features delightful pockets of creamy cheese. Whip up this easy recipe in just 35 minutes for a cozy treat that pairs beautifully with your morning coffee or afternoon tea. Click through to explore the full recipe and bring these delicious muffins to your kitchen today!
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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 brown sugar, packed

1 cup pumpkin puree (canned or fresh)

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 topping

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray to ensure easy removal.

    In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well blended. Set this mixture aside for later use.

      In a large mixing bowl, combine the granulated sugar, packed brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk continuously until the mixture is completely smooth and homogenous.

        Carefully add the dry ingredient mixture to the bowl of wet ingredients. Stir gently until just combined, being careful not to overmix; a few lumps in the batter are perfectly fine.

          Gently fold in the cream cheese cubes, ensuring they are evenly distributed throughout the batter to create delightful pockets of cream cheese when baked.

            Evenly divide the muffin batter among the 12 cups in the muffin tin, filling each cup about two-thirds full. If you like, sprinkle chopped walnuts or pecans on top for an added crunch and nutty flavor.

              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, let the muffins cool in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely before serving.

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

                    - Presentation Tips: For an indulgent finish, serve the muffins warm with a dollop of whipped cream or a swirl of cream cheese frosting on top. Add a light dusting of cinnamon to elevate the visual appeal and festive spirit of your pumpkin muffins!