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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt For the dry mix, I start with all-purpose flour. It makes the muffins light and fluffy. Next, I add baking powder and baking soda. These help the muffins rise. Ground cinnamon and nutmeg give a warm spice flavor. Finally, I mix in salt. It balances the sweetness and enhances all the flavors. - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Now, let’s move to the wet ingredients. I use canned pumpkin puree for its rich flavor and moisture. I combine both granulated and brown sugar. The brown sugar adds a nice depth. I also include vegetable oil for texture and moisture. Two large eggs bring everything together, and vanilla extract adds sweetness and warmth. - 4 ounces cream cheese, softened - 2 tablespoons powdered sugar For the cream cheese mixture, I start with softened cream cheese. This makes it easy to mix. I add powdered sugar, which sweetens it up. This mixture creates a creamy, delightful swirl in the muffins. It contrasts perfectly with the pumpkin flavor, making each bite a treat. {{ingredient_image_1}} 1. Preheat your oven and line the muffin tray. Start by setting your oven to 350°F (175°C). This step ensures that your muffins bake evenly. Next, take a muffin tray and line it with paper liners. This makes cleanup easy and keeps the muffins from sticking. 2. Mix the dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these dry ingredients first helps to combine the flavors evenly. 3. Combine the wet ingredients. In a large bowl, mix 1 cup of canned pumpkin puree, ½ cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined. This blend adds moisture and sweetness to your muffins. 1. Incorporate the dry and wet mixtures. Gradually add the dry mixture into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the muffins tough. 2. Prepare the cream cheese filling. In a separate bowl, beat 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar. Mix until it is smooth and creamy. This filling adds a rich layer of flavor. 3. Fill the muffin liners. Fill each muffin liner about halfway with the pumpkin batter. Then, add about a teaspoon of the cream cheese mixture on top. Use a toothpick or skewer to swirl the cream cheese into the batter. Finally, add a little more pumpkin batter to fill the liners about ¾ full. 1. Set the baking time and temperature. Place the muffin tray in the preheated oven. Bake for 18 to 22 minutes. The muffins are done when a toothpick inserted in the center comes out clean. 2. Tips for checking doneness. It is important to check your muffins a few minutes before the timer goes off. If the toothpick comes out with wet batter, give them a bit more time. 3. Cooling the muffins. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step prevents the bottoms from getting soggy. To make the best pumpkin cream cheese muffins, avoid overmixing the batter. When you mix too much, it can make the muffins tough. Stir just until you see no dry flour. This keeps them light and fluffy. Swirling the cream cheese into the batter is an art! After you fill the muffin liners halfway with pumpkin batter, add a teaspoon of cream cheese. Use a toothpick to gently swirl it in. Don’t mix it all the way. You want to see ribbons of cream cheese in each muffin. Presentation matters! Serve your muffins on a colorful platter. You can dust them with powdered sugar for a sweet touch. A sprinkle of cinnamon on top adds a warm, inviting feel. For added flair, try topping the muffins with chopped nuts or a drizzle of maple syrup. These little extras make your muffins look and taste even better. Sometimes muffins can turn out too dense or dry. If that happens, check your measurements. Too much flour or not enough liquid can create issues. Always measure flour correctly by spooning it into the cup and leveling it off. If your muffins are dry, it may be from overbaking. Keep an eye on them in the oven. A toothpick should come out clean but not dry. If they feel hard when you touch them, they may be overdone. Pro Tips Use Fresh Spices: Freshly ground spices like cinnamon and nutmeg will elevate the flavor of your muffins, making them taste more aromatic and vibrant. Check Your Baking Powder: Ensure your baking powder is fresh for best results; test it by adding a teaspoon to hot water—if it fizzes, it’s good to use! Swirl Technique: When swirling the cream cheese mixture, use a gentle hand to avoid overmixing; this creates beautiful marbled muffins. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer freshness; they thaw beautifully! {{image_2}} You can make pumpkin cream cheese muffins even better by adding nuts or chocolate chips. Chopped walnuts or pecans add a nice crunch. They also give a rich, nutty taste. If you love chocolate, mix in some chocolate chips. They melt and create a sweet treat with every bite. Using different spices can change the flavor too. Instead of just cinnamon and nutmeg, try ginger or allspice. These spices add warmth and depth. You can even mix in a dash of clove for a unique twist. If you need gluten-free muffins, swap the all-purpose flour with a gluten-free blend. Many blends work well in muffins. Just follow the package instructions for the best results. You can also make your muffins healthier. Use applesauce instead of oil for a moist texture with less fat. This swap keeps your muffins light and fluffy. You could even try using honey or maple syrup as a sweetener. To make your muffins festive, add cranberries or pecans. Dried cranberries give a tart flavor that pairs great with pumpkin. Chopped pecans add crunch and a toasty taste. You can add these ingredients right into the batter before baking. Another idea is to sprinkle some cinnamon sugar on top before baking. It creates a sweet, crunchy crust. These small changes make your muffins perfect for any holiday gathering. Enjoy creating your own twist! To keep your pumpkin cream cheese muffins fresh, choose the right storage method. If you plan to eat them within two days, store them at room temperature. Place them in an airtight container. This keeps them soft and tasty. If you want to keep them longer, refrigerate them. Wrap each muffin in plastic wrap to prevent drying out. For longer storage, you can freeze the muffins. Place them in a freezer-safe bag. Remove as much air as possible. They can last up to three months in the freezer. When you want to enjoy one, just take it out and let it thaw. Homemade muffins last about 2-3 days at room temperature. In the fridge, they last about a week. You can check for spoilage by looking for mold or a change in smell. If they feel dry or hard, they are no longer fresh. To reheat your muffins, the best method is using an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. This keeps them warm and soft. You can also use a microwave, but be careful. Heat them for only 10-15 seconds. This method can make them chewy if overheated. Enjoy your muffins warm for the best taste! To make pumpkin cream cheese muffins, start with these steps: - Preheat your oven to 350°F (175°C). - Line a muffin tray with paper liners. - In a bowl, mix 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set this aside. - In another bowl, blend 1 cup canned pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. - Slowly combine the dry mix with the wet mix, stirring gently. - Beat 4 ounces of softened cream cheese with 2 tablespoons powdered sugar until creamy. - Fill muffin liners halfway with the batter. Add a teaspoon of cream cheese mix and swirl it gently. Top with more batter until ¾ full. - Bake for 18-22 minutes. Cool and enjoy! This recipe creates 12 muffins and takes about 40 minutes from start to finish. Yes, you can use fresh pumpkin. However, fresh pumpkin has more water content than canned. This can change your muffin texture. If using fresh, roast and puree it first. Drain excess water if needed. Use the same amount as canned—1 cup. This substitution may also give a fresher taste, which many people love. If you can't use cream cheese, consider these alternatives: - Greek yogurt: It adds creaminess and tang. - Ricotta cheese: This gives a lighter texture. - Vegan cream cheese: Perfect for plant-based diets. - Silken tofu: Blend until smooth for a dairy-free option. These options can still create a delicious filling, making the muffins suitable for many dietary needs. You now know how to make delicious pumpkin cream cheese muffins. We covered the key ingredients, from all-purpose flour to canned pumpkin. I shared step-by-step instructions that are easy to follow and included tips to ensure your muffins turn out perfectly. Remember to experiment with flavors and store your muffins properly for the best results. With these insights, you can enjoy baking while impressing your friends and family. Happy baking!

Pumpkin Cream Cheese Muffins

Delicious muffins made with pumpkin puree and a creamy cream cheese swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring just until the flour is incorporated. Do not overmix.
  • In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
  • Fill each muffin liner about halfway with the pumpkin batter. Then, add about a teaspoon of the cream cheese mixture on top of the pumpkin batter and use a toothpick or skewer to swirl the cream cheese into the batter.
  • Pour a little more pumpkin batter over the cream cheese mixture, filling each liner about ¾ full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these muffins on a festive platter, dusted with a little powdered sugar on top and garnished with a sprinkle of cinnamon for a warm and inviting touch.
Keyword cream cheese, muffins, pumpkin