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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients form the base of your muffins. I use both all-purpose and whole wheat flours for texture and nutrition. Baking powder and baking soda help the muffins rise. The ground spices add warmth and flavor. Cinnamon brings sweetness, while nutmeg and ginger provide a spicy kick. Salt balances all the flavors. - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients make your muffins moist and flavorful. Canned pumpkin puree is key. It adds richness and a lovely color. Granulated and brown sugars sweeten the muffins. Brown sugar gives a hint of caramel flavor. Vegetable oil keeps them soft. Eggs bind everything together, while vanilla extract adds a lovely aroma. - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice The cream cheese filling is the star of these muffins. Softened cream cheese creates a smooth texture. Powdered sugar sweetens the filling without graininess. Lemon juice brightens the flavor and cuts through the richness. This filling makes every bite a delightful surprise. First, set your oven to 350°F (175°C). This gets it hot and ready. While it warms, prepare your muffin tin. You can use paper liners or lightly grease each cup. This helps the muffins come out easily. Grab a large bowl. In it, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure they mix well. This blend adds flavor and helps your muffins rise. In another bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything blends smoothly. This mixture makes your muffins moist and flavorful. Now, it’s time to combine! Gradually add the dry mixture to the wet mixture. Stir gently until just mixed. It’s okay if some lumps remain. Overmixing can make the muffins tough. In a small bowl, beat the softened cream cheese with powdered sugar and lemon juice. Mix until it’s smooth. This creamy filling gives the muffins a delightful surprise. Fill each muffin cup halfway with the pumpkin batter. Then, add a teaspoon of the cream cheese mixture in the center. Cover it with more pumpkin batter until the cups are about three-quarters full. This layering creates a tasty treat! Place the muffin tin in the oven. Bake for 18 to 22 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, the muffins are ready. After baking, let them cool in the pan for 5 minutes before moving them to a wire rack. Enjoy your delicious pumpkin cream cheese muffins! Overmixing concerns: Mixing too much can make your muffins dense. Stir the wet and dry ingredients just until combined. A few lumps are okay! This keeps the muffins light and fluffy. How to achieve a perfect crown: To get a nice dome shape, fill your muffin cups about three-quarters full. This allows the batter to rise evenly. Bake at the right temperature and avoid opening the oven door too often. Best practices for moist muffins: To keep your muffins moist, use canned pumpkin puree. It adds both moisture and flavor. Also, don't leave out the oil; it helps keep the muffins tender. Avoid overbaking. Check for doneness with a toothpick. It should come out clean, but not dry. Spice adjustments and add-ins: Feel free to tweak the spices in your muffins. You can add more cinnamon or ginger if you like a bolder flavor. Consider adding chocolate chips or nuts for an extra crunch. These little changes make each batch unique and fun to try! {{image_2}} You can change up your pumpkin cream cheese muffins to fit your taste. Here are two simple ideas: - Adding chocolate chips: Chocolate and pumpkin are a great mix. Just fold in a cup of semi-sweet chocolate chips into the batter before baking. The rich chocolate will balance the pumpkin flavor nicely. - Using different spices: You can swap out spices to create unique flavors. Try adding a pinch of cardamom or allspice for a warm twist. Or, if you love a little heat, add a dash of cayenne pepper. If you want to lighten up your muffins, consider these options: - Alternative flour options: Instead of all-purpose flour, use almond flour or oat flour. These will change the texture but add nice flavors. Whole wheat flour is a good choice too for more fiber. - Sugar substitutes: You can use honey or maple syrup in place of granulated sugar. These natural sweeteners add a depth of flavor. If you like low-calorie options, try using stevia or monk fruit sweetener instead. If you need a gluten-free option, you can still enjoy these muffins: - Suggested gluten-free flours: Use a gluten-free blend of flours, like rice flour or sorghum flour. You can also use almond flour or coconut flour. Be sure to add a binding agent like xanthan gum for the best results. You can store your pumpkin cream cheese muffins at room temperature for a few days. Keep them in an airtight container. This helps keep them fresh and moist. Avoid exposing them to heat or direct sunlight. If you want to enjoy them longer, consider refrigerating them. Just remember, they may dry out a bit in the fridge. For long-term storage, freeze your muffins. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn. When stored this way, they can last up to three months. Label the bag with the date for easy tracking. Reheating is simple! For the best taste, use an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm for about 10 minutes. If you’re in a hurry, you can use a microwave. Heat each muffin for about 15-20 seconds. Just be careful not to overheat, or they may become tough. Enjoy them warm for a delightful treat! To make pumpkin muffins from scratch, gather simple ingredients. Use all-purpose flour, whole wheat flour, baking powder, and baking soda. Add ground cinnamon, nutmeg, ginger, and salt for flavor. You can swap the sugars. Replace half of the granulated sugar with brown sugar for extra moisture. You can also use applesauce instead of some oil for a lighter texture. Mix wet and dry parts separately, then combine them. Don’t overmix; some lumps are fine. This gives muffins a great texture. Yes, you can use fresh pumpkin! Start by peeling and cutting a pumpkin. Remove the seeds and cook the pumpkin until soft. Baking, boiling, or steaming works well. Once cooked, mash the pumpkin until smooth. Ensure your fresh pumpkin has the same amount as the canned version—about 1 cup. Always drain excess water for thick muffins. Pumpkin cream cheese muffins last for about 3 to 4 days at room temperature. Keep them in an airtight container to maintain freshness. If you notice mold or an off smell, it’s best to throw them away. Muffins with cream cheese can spoil faster due to moisture. Yes, you can freeze cream cheese muffins! First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. When ready to eat, thaw muffins in the fridge or at room temperature. You can also microwave them for a quick warm-up. Enjoy your muffins fresh! You’ve learned how to make delicious pumpkin cream cheese muffins from scratch. This recipe is easy and fun, perfect for any season. We covered the right ingredients, step-by-step instructions, and expert tips. Remember to experiment with flavors and store muffins well. These treats can surprise your friends and family. Enjoy baking, and share your warm, tasty results!

Pumpkin Cream Cheese Muffins

Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Muffins! Perfectly spiced and topped with a creamy center, these muffins are a delicious treat for any occasion. Learn how to create these moist muffins packed with pumpkin goodness and cream cheese in just 40 minutes. Click through to explore the recipe and impress your family and friends with your baking skills! Enjoy the cozy vibes of autumn with every bite!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In another bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.

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

            Fill each muffin cup about halfway with the pumpkin batter, then add a teaspoon of the cream cheese mixture in the center of each muffin. Cover with additional pumpkin batter until the cups are about 3/4 full.

              Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

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

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