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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt The dry ingredients create the base of the muffins. The flour gives structure. Baking powder and baking soda help the muffins rise. Cinnamon and nutmeg add warmth and depth. Salt brightens the flavors. - 1/2 cup sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients bring moisture and sweetness. Sugar and brown sugar create a nice balance. Vegetable oil keeps the muffins tender. Pumpkin puree gives flavor and moisture. Eggs bind everything together, and vanilla adds a hint of warmth. - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon lemon juice The cream cheese mixture adds richness and creaminess. Softened cream cheese blends easily. Powdered sugar sweetens it just right. Lemon juice brightens the flavor and cuts through the creaminess. This layer makes each muffin special. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin tin. You can line it with paper liners or simply grease it with cooking spray. This will help your muffins come out easily. In a medium bowl, take 1 cup of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Whisk these ingredients together. Set the bowl aside. Keep it close; you will need it soon. In a large bowl, mix together 1/2 cup of sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Then add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Stir this mixture until it is well combined. It should look smooth and creamy. Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. A few lumps are okay. You want to avoid overmixing to keep your muffins light and fluffy. In a small bowl, mix together 4 oz of softened cream cheese, 2 tablespoons of powdered sugar, and 1 tablespoon of lemon juice. Beat this mixture until it is smooth and creamy. This filling will add a delicious surprise to your muffins. Start by filling each muffin cup about halfway with the pumpkin batter. Then, use a teaspoon to add a dollop of the cream cheese mixture on top of the batter. Finish by adding more pumpkin batter to fill the cups about 3/4 full. Use a toothpick to swirl the cream cheese filling slightly. This will create a pretty marbled effect. Bake your muffins in the preheated oven for about 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Once baked, allow the muffins to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. For serving, you can present the muffins on a rustic wooden board or in a wire basket lined with a cloth. A light dusting of powdered sugar on top adds a sweet touch. To get the best texture for your muffins, avoid overmixing. Mix just until the dry ingredients blend with the wet. A few lumps are fine. This helps keep the muffins light and fluffy. Using room temperature ingredients is also key. Eggs and cream cheese blend better when they are not cold. This leads to a smoother batter and cream cheese filling, enhancing the overall texture. You can spice up your muffins with extra flavors. Try adding spices like ginger or cloves for a cozy twist. Chopped nuts like walnuts or pecans add a nice crunch too. If you want to cut down on sugar, you can use honey or maple syrup instead. These sweeteners add a rich flavor. Adjust the amount to fit your taste. When serving, warm muffins are best. Place them on a rustic wooden board or in a wire basket lined with a cloth. This makes them look inviting. For a finishing touch, dust the muffins with powdered sugar. A light sprinkle adds charm and makes them look fancy. You can also serve them with a dollop of whipped cream for extra delight. {{image_2}} You can easily make nut-free muffins by skipping any nut ingredients. Instead of adding nuts, focus on the spices. Use a blend of cinnamon and nutmeg for warmth. If you want some crunch, consider adding seeds like sunflower or pumpkin seeds. They add texture without the nut allergy risk. If you want vegan muffins, swap out the eggs and cream cheese. Use flaxseed meal mixed with water as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. For the cream cheese, try a plant-based cream cheese or a blend of soaked cashews. Blend the cashews with a bit of lemon juice and water for a creamy texture. To make gluten-free muffins, you can use a gluten-free flour blend. Look for blends that include xanthan gum, as it helps with texture. You can also use almond flour or oat flour, but adjust the liquid slightly. Check the package for the correct ratios. These options keep the muffins moist and delicious while being gluten-free. To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This helps to keep moisture in, so they stay soft. If you don’t have an airtight container, use plastic wrap. Just make sure to wrap each muffin tightly. If you want to save some muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each one in plastic wrap. Next, place them in a freezer bag. This will keep them fresh for up to three months. When ready to eat, take a muffin out and let it thaw at room temperature. You can also heat it in the microwave for about 15 seconds. These muffins stay fresh for about three days at room temperature. If you store them in the fridge, they can last up to a week. If you freeze them, you can enjoy them for about three months. Always check for any signs of spoilage before eating. Pumpkin cream cheese muffins last about 3 to 5 days at room temperature. Store them in an airtight container. This keeps them fresh and moist. If you want to keep them longer, freeze them. They can last up to 3 months in the freezer. Just wrap each muffin well. This way, they stay tasty and ready for a quick snack. Yes, you can use canned pumpkin puree. It saves time and is easy to find. Canned pumpkin is already cooked. It has a smooth texture and rich flavor. Just make sure you choose 100% pure pumpkin. Avoid pumpkin pie filling, as it has added sugars and spices. Fresh pumpkin can be great too, but it requires more work. You can make these muffins ahead of time. Bake them a day or two before you need them. They taste great when fresh, but they also store well. Just let them cool completely before storing. You can also freeze them if you want to make them much earlier. Defrost them before serving for a warm treat. If you need a substitute for cream cheese, try Greek yogurt or softened tofu. Both options can work well in this recipe. They provide creaminess without the dairy. For a vegan option, use cashew cream. Blend soaked cashews with a bit of lemon juice for a smooth mix. This keeps your muffins delicious and friendly for different diets. Pumpkin cream cheese muffins can be a healthy treat. Pumpkin is high in fiber and vitamins. You can make them healthier by reducing sugar or using whole wheat flour. Add nuts or seeds for extra nutrition. If you want a lighter version, use less oil or swap it with applesauce. These small changes can make your muffins better for you while still being tasty. You learned how to make delicious pumpkin cream cheese muffins. We covered key ingredients, mixing methods, tips for texture, and fun variations. Remember to avoid overmixing for great texture and try new flavors. Store your muffins properly to keep them fresh. Making these muffins is easy and rewarding. Enjoy baking and sharing them with family and friends. With these tips, you will impress everyone with your tasty treats.

Pumpkin Cream Cheese Muffins

Indulge in the delightful taste of Pumpkin Cream Cheese Muffins! These soft, spiced muffins are swirled with rich cream cheese, making them the perfect fall treat. Whip them up in just 35 minutes with simple ingredients like pumpkin puree, cinnamon, and brown sugar. Ideal for breakfast or a sweet snack, these muffins will leave everyone wanting more. Click through to explore the full recipe and elevate your baking game!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

1 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon lemon juice

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large bowl, mix the sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.

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

          In a separate small bowl, mix together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

            Fill each muffin cup about halfway with the pumpkin batter. Then, using a teaspoon, add a dollop of the cream cheese mixture on top of the batter. Finish by adding more pumpkin batter to fill the cups about 3/4 full.

              Swirl the cream cheese mixture slightly with a toothpick for a marbled effect.

                Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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

                      - Presentation Tips: Serve the muffins warm on a rustic wooden board or in a wire basket lined with a cloth. Dust with a light sprinkle of powdered sugar on top for an extra touch.