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- 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1 tablespoon honey - Chopped walnuts or pecans for topping These ingredients come together to make the best pumpkin cream cheese muffins. You will love how simple they are. The dry ingredients give structure, while the wet ones add moisture and flavor. I often use canned pumpkin puree. It saves time and tastes great. For more flavor, try adding honey to the cream cheese. It creates a sweet surprise in every bite. If you like crunch, add walnuts or pecans on top. It adds lovely texture and taste. Gather everything before you start. It makes the process smooth and fun. First, preheat your oven to 350°F (175°C). This step is key for even baking. Line your muffin tin with paper liners or spray it with cooking spray. This helps the muffins pop out easily after baking. In a large bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Make sure everything is well combined. This ensures that your muffins rise evenly and taste great. In another bowl, combine these wet ingredients: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix until the mixture is smooth. This helps blend the flavors together perfectly. Now, pour the wet mixture into the dry ingredients. Gently fold them together. Be careful not to overmix; a few lumps are just fine. Overmixing can make your muffins tough. In a small bowl, mix together: - 4 oz cream cheese, softened - 1 tablespoon honey (optional) Blend until smooth. This creamy filling will add a delightful surprise to each muffin. Spoon a tablespoon of muffin batter into each muffin cup. Add a dollop of the cream cheese mixture in the center. Then, cover it with another tablespoon of muffin batter. This layering creates a delicious cream cheese core. If you like, sprinkle a few chopped walnuts or pecans on top of each muffin. This adds extra crunch and flavor. The nuts also make the muffins look beautiful. Bake the muffins in the preheated oven for 20-25 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready! Let them cool in the pan for 5 minutes before moving them to a wire rack. This helps them maintain their shape. To make great muffins, you must mix carefully. Overmixing can lead to tough muffins. When combining wet and dry ingredients, fold gently. Mix until just combined. A few lumps are okay. This keeps your muffins soft and fluffy. To create the best cream cheese filling, start with room temperature cream cheese. This makes it easier to mix. If you want added sweetness, mix in honey. Use a small scoop to place the filling in the center of the batter. Don’t worry if it looks messy. The cream cheese will spread while baking. Serving your muffins well makes them even more appealing. For a cozy display, use a wooden board. Place muffins in a neat row. Dust them with powdered sugar for a touch of sweetness. Add a small pumpkin or fall decoration nearby. This enhances the seasonal vibe and makes your muffins shine. {{image_2}} You can make a few easy swaps to boost nutrition. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You might also try applesauce instead of oil. This cuts fat and adds moisture. If you want less sugar, reduce the granulated and brown sugar by half. For a vegan version, replace eggs with flaxseed or chia seeds mixed with water. Want to change the flavor? Add chocolate chips for a sweet twist. You can also mix in dried fruits like cranberries or raisins. These add sweetness and texture. For a nutty touch, fold in chopped walnuts or pecans. A pinch of cardamom or cloves can give your muffins a warm, spiced flavor. You can adjust the recipe with seasonal ingredients. In winter, consider adding cranberries or pears. For spring, try lemon zest for a fresh taste. During summer, swap pumpkin for ripe bananas or zucchini. This keeps your muffins exciting and fun all year round! You can store your pumpkin cream cheese muffins at room temperature. Place them in an airtight container. Keep them away from direct sunlight. They will stay fresh for up to three days. If you see any signs of mold, toss them out right away. Freezing muffins is a great way to save them for later. First, let them cool completely. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. Reheating pumpkin cream cheese muffins is easy and quick. You can use a microwave or an oven. For the microwave, heat one muffin for about 15-20 seconds. If you use the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. Enjoy them warm for the best flavor! Yes, you can make these muffins gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Ensure the blend has a good mix of starches and proteins for the best results. You may need to adjust the baking time slightly, so keep an eye on them while they bake. If you want a substitute for cream cheese, try using ricotta or Greek yogurt. Both will add a creamy texture and mild flavor. You can also use vegan cream cheese if you prefer a dairy-free option. Each will change the taste slightly but still create a delicious muffin. These muffins stay fresh for about 3 days when stored at room temperature. Keep them in an airtight container to maintain moisture. If you want to keep them longer, consider freezing them for up to 3 months. Just thaw them before enjoying again. Absolutely! Adding chocolate chips will give your muffins a sweet twist. You can fold in about 1/2 cup of chocolate chips into the batter before filling the muffin tin. This addition pairs well with the pumpkin flavor and cream cheese. Serve these muffins warm or at room temperature. Dust them with powdered sugar for a nice touch, and place them on a rustic wooden board for a pretty display. Adding a small pumpkin or a fall-themed decoration next to them enhances the seasonal vibe. You learned how to make tasty pumpkin cream cheese muffins. We covered the right dry and wet ingredients and explored optional flavors. I shared tips to mix well and avoid overmixing. You can also try fun variations and ways to store your muffins. These muffins are easy to make. Plus, you can change them up based on what you like. Enjoy baking and sharing this tasty treat with friends and family!

Pumpkin Cream Cheese Muffins

Indulge in the delightful flavors of Pumpkin Cream Cheese Muffins with this easy recipe! These moist, spiced muffins are filled with a creamy center and topped with crunchy walnuts or pecans for the perfect autumn treat. With simple ingredients and quick prep, you can have a batch ready in no time. Click through to explore the full recipe and bring these delicious muffins to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

1 tablespoon honey (optional)

Chopped walnuts or pecans for topping (optional)

Instructions
 

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

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      Prepare Wet Ingredients: In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well blended.

        Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are fine.

          Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with honey (if using) until smooth.

            Fill Muffin Tin: Spoon a tablespoon of muffin batter into each muffin cup. Add a dollop of the cream cheese mixture in the center, then cover with another tablespoon of muffin batter.

              Add Toppings: If desired, sprinkle a few chopped walnuts or pecans on top of each muffin for extra texture and flavor.

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

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

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins.

                      - Presentation Tips: Serve muffins warm or at room temperature, dusted with powdered sugar, and place on a rustic wooden board for an appealing display. Add a small pumpkin or fall-themed decoration beside the muffins to enhance the seasonal feel!