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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 - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts - 1/2 cup chopped pecans To make these muffins, you need both dry and wet ingredients. I use a mix of all-purpose and whole wheat flour for a lovely texture. The baking powder and baking soda help the muffins rise. Spices like cinnamon, nutmeg, and ginger add warmth. For the wet mix, I use canned pumpkin puree, which is easy and tasty. Cream cheese adds a rich, creamy touch. Sugar gives sweetness, while eggs bind the muffins together. Don’t forget the vegetable oil for moisture and vanilla extract for flavor. If you want to add some crunch, consider chopped walnuts or pecans. They give a nice texture and flavor. Feel free to mix and match your favorite nuts! 1. Preheat the oven and prepare the muffin tin Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a muffin tin with paper liners or grease it well. 2. Mixing dry ingredients In a large bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour and 1 cup of whole wheat flour. Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt. Whisk them together until they look even. 3. Mixing wet ingredients In another bowl, beat together the wet ingredients. Take 1 cup of canned pumpkin puree and 1/2 cup of softened cream cheese. Add 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix until smooth and creamy. 1. Gradual incorporation of dry ingredients into wet Slowly add the dry ingredients to the wet mix. Stir gently until just mixed. Be careful, as overmixing can make the muffins tough. 2. Folding in optional add-ins If you want, fold in 1/2 cup of chopped walnuts or pecans. This step adds a nice crunch and flavor. 1. Filling the muffin cups Fill each muffin cup about 2/3 full with the batter. This allows space for the muffins to rise without overflowing. 2. Baking time and process Bake your muffins in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, they are ready. 3. Cooling instructions Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This helps them stay fluffy and moist. - Store muffins in an airtight container. - Keep them at room temperature for up to 3 days. - For longer storage, freeze muffins for up to 3 months. - Thaw at room temp or warm in the microwave. - Mix wet and dry ingredients gently. - Overmixing can make muffins tough. - Check doneness with a toothpick. - If it comes out clean, muffins are done! - Serve warm with cream cheese frosting on top. - Sprinkle cinnamon for added flavor. - Slice muffins and spread butter for a treat. - Add chopped walnuts or pecans for crunch. {{image_2}} You can make these muffins even tastier! Here are two easy ways to change the flavor: - Adding chocolate chips: Fold in 1/2 cup of chocolate chips to the batter. This will give your muffins a sweet, rich taste that kids love. - Using different nuts or seeds: Instead of walnuts or pecans, try sunflower seeds or almonds. Each nut adds a unique crunch and flavor. If you have dietary needs, you can still enjoy these muffins. Here are some options: - Gluten-free options: Use 2 cups of gluten-free flour instead of regular flour. This keeps the muffins soft and delicious. - Vegan adaptations: Replace eggs with 1/2 cup of applesauce. Use a dairy-free cream cheese for a vegan-friendly treat. You can add more fall flavors to these muffins. Here are some fun ideas: - Incorporating other fall flavors: Mix in 1 cup of chopped apples or cranberries. This will give your muffins a fruity, tart taste that pairs well with pumpkin. Feel free to experiment with these variations! They can make your pumpkin cream cheese muffins even more delightful. Each muffin has about 200 calories. They pack a good amount of nutrients: - Fats: 10 grams - Carbohydrates: 28 grams - Proteins: 3 grams - Fibers: 2 grams This mix gives you energy and a bit of staying power. Pumpkin is rich in vitamins A and C. It helps your skin and boosts your immune system. Whole wheat flour adds fiber. Fiber helps with digestion and keeps you full. These muffins are a smart choice for a tasty treat. You can use substitutes to make these muffins healthier. For sugars, try using honey or maple syrup. They add sweetness with fewer calories. You can also cut back on fats. Use applesauce instead of some oil. This swap keeps muffins moist without the extra fat. To keep your muffins moist, use fresh pumpkin puree. Make sure to not overmix the batter. Fold gently until just combined. Adding a bit more oil or a splash of milk can also help. These small steps make a big difference in texture. Yes, you can freeze pumpkin muffins. Wrap each muffin tightly in plastic wrap. Place them in a freezer bag for extra protection. They can last for up to three months in the freezer. When you're ready to eat, let them thaw at room temperature or warm them in the oven. If you don’t have cream cheese, try using Greek yogurt. It adds creaminess and moisture. You can also use ricotta cheese or a dairy-free cream cheese for a similar texture. Each choice will give a unique flavor to your muffins. These muffins last for about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. Pull them out as needed for a tasty treat. Absolutely! To make mini muffins, simply adjust the baking time. Fill each mini cup about halfway. Bake for 12 to 15 minutes, or until a toothpick comes out clean. Mini muffins are perfect for parties or snacks. In this post, we explored how to make pumpkin cream cheese muffins. We reviewed dry and wet ingredients, mixing steps, and baking tips. You learned about variations and storage practices to keep your muffins fresh. Remember, these muffins are not just tasty; they offer health benefits too. Experiment with flavors and adapt the recipe to your needs. Enjoy baking these delights, and let your kitchen fill with warmth and fragrance as you create something special. Happy baking!

Pumpkin Cream Cheese Muffins

Indulge in the delightful taste of Pumpkin Cream Cheese Muffins that are perfect for fall! These moist and fluffy muffins, made with wholesome ingredients like pumpkin puree and cream cheese, are a delicious way to welcome the season. With a hint of warm spices and optional nuts, they make a perfect snack or breakfast treat. Click through to our blog for the full recipe and step-by-step instructions to bake your own batch today!
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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

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

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

    In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until evenly mixed.

      In another bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or pecans.

          Fill each muffin cup about 2/3 full with the batter.

            Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

              Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                  - Presentation Tips: Serve the muffins warm with a dollop of cream cheese frosting on top and a sprinkle of cinnamon for an extra touch. You can also slice them in half and spread a bit of butter for a delightful treat.