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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - 1 cup canned pumpkin puree - 1 cup sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon lemon juice For those with common allergens or dietary needs, here are some substitutions: - Use gluten-free flour for a gluten-free version. - Swap vegetable oil for applesauce to cut fat. - Replace eggs with flaxseed meal mixed with water for a vegan option. - Use dairy-free cream cheese for a dairy-free treat. These ingredients create a tasty balance of flavors. The pumpkin gives moisture, while the spices add warmth. The cream cheese filling takes these muffins to the next level. Enjoy making these delightful treats! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Prepare your muffin tin by lining it with paper liners. You can also grease the tin with non-stick spray. This keeps your muffins from sticking. 3. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Whisk well until they blend smoothly. 4. In a large bowl, combine the wet ingredients. Add 1 cup of pumpkin puree, 1 cup of sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix until the mixture is smooth and creamy. 1. Fill the muffin cups halfway with the pumpkin batter. Use a spoon for easy pouring. 2. Take about 1 teaspoon of the cream cheese mixture and add it on top of the batter. 3. Cover with more pumpkin batter until the cups are about ¾ full. This ensures the muffins rise nicely during baking. 1. Bake in the preheated oven for 18-20 minutes. The time may vary, so keep an eye on them. 2. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If not, bake for a few more minutes. Baking these muffins fills your kitchen with a warm, inviting smell. Enjoy the process and get ready for a tasty treat! To keep your muffins moist and fluffy, watch your mixing. Overmixing can lead to dense muffins. Mix until just combined. This keeps them light. Use fresh baking powder and soda. They lose power over time. Common mistakes can ruin your muffins. Make sure your oven is at the right temperature. An oven thermometer can help. If you open the oven door too soon, the muffins may sink. Wait until the timer goes off. For the cream cheese filling, softening it is key. Let it sit at room temperature for a bit. This makes it easy to mix. Aim for a smooth, creamy consistency. If it’s too thick, add a tiny splash of milk. To jazz up the flavor, think outside the box. Try adding a dash of vanilla extract or a sprinkle of cinnamon. You could even mix in some chocolate chips for a fun twist. Present the muffins warm for the best taste. Dust them lightly with powdered sugar for a nice touch. You can also drizzle a bit of cream cheese glaze on top. It adds sweetness and looks great. Pair these muffins with a hot cup of coffee or tea. The warm drinks complement the spices in the muffins. You could also serve them with a dollop of whipped cream for a treat! {{image_2}} You can make pumpkin cream cheese muffins even more fun. Here are some ideas: - Adding nuts or chocolate chips: Chopped walnuts or pecans add a nice crunch. You can also stir in chocolate chips for a sweet twist. Both options bring a new texture and flavor to your muffins. Just fold them in gently before baking. - Incorporating different spices: While cinnamon and nutmeg are classic, you can mix it up. Try adding ginger or allspice for a warm flavor. A pinch of cloves can also enhance the taste. Experimenting with spices can make your muffins unique and delicious. If you have dietary needs, you can still enjoy these muffins. Here are some great options: - Gluten-free or dairy-free options: To make these muffins gluten-free, use a 1:1 gluten-free flour blend. For a dairy-free version, swap cream cheese for a dairy-free cream cheese. This way, everyone can enjoy them. - Vegan substitutions for eggs and cream cheese: You can replace eggs with flaxseed meal or applesauce. For the cream cheese, try using silken tofu blended until smooth. Both swaps keep muffins moist and tasty while meeting dietary needs. To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This helps keep moisture in and prevents them from drying out. If you plan to eat them later, refrigerate the muffins. Just place them in a container with a lid. This keeps the cream cheese filling safe and tasty. You can also freeze the muffins for longer storage. Wrap each muffin in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn and keeps them fresh. These muffins stay fresh for about 3 to 4 days at room temperature. In the fridge, they last about a week. If frozen, you can enjoy them for up to 3 months. Watch for signs of spoilage. If you see mold or if they smell off, it’s best to toss them. A dry texture or hard edges also mean it’s time to say goodbye. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook it, mash it, and drain excess water. Fresh pumpkin adds a nice flavor and texture. How can I tell when the muffins are done? Insert a toothpick into a muffin's center. If it comes out clean, the muffins are ready. They should be golden brown and spring back when touched. Can I make the batter ahead of time? You can prepare the batter a day early. Store it in the fridge, but mix gently before using. Freshly baked muffins taste best, so bake them when you can. Overview of calories and macros Each muffin has around 200 calories. They have about 8 grams of fat and 3 grams of protein. The sugar content is about 12 grams per muffin. Tips for making muffins healthier - Use whole wheat flour instead of all-purpose flour. - Reduce sugar by a quarter to half. - Swap vegetable oil for applesauce. - Add nuts or seeds for extra fiber and healthy fats. These changes boost nutrition while keeping muffins tasty. In this post, we covered how to make delicious muffins with cream cheese filling. We detailed each ingredient and provided helpful substitutions. The step-by-step guide makes assembly and baking simple. You learned tips for moist muffins and creative flavor options. Lastly, we shared storage tips and addressed common questions. Now, you'll be ready to bake muffins that impress. Enjoy the process and share your tasty results!

Pumpkin Cream Cheese Muffins

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Delight Muffins! Perfectly spiced and filled with creamy goodness, these muffins are easy to make and deliciously satisfying. With just 15 minutes of prep time, you’ll have 12 irresistible muffins ready to impress your family and friends. Click through to explore this delightful recipe and bring the cozy flavors of autumn into your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 cup canned pumpkin puree

1 cup sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining with paper liners or greasing it with non-stick spray.

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

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

        Gradually add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix.

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

            Fill each muffin cup halfway with the pumpkin batter. Then, add about a teaspoon of the cream cheese mixture on top of the batter in each cup. Cover each with remaining pumpkin batter until the cups are about ¾ full.

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

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

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

                    - Presentation Tips: Serve warm, dusted lightly with powdered sugar or topped with a drizzle of cream cheese glaze for added sweetness. Enjoy with a cup of coffee or tea!