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- 1 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped nuts (such as walnuts or pecans) To make pumpkin cream cheese muffins, gather your ingredients first. Canned pumpkin puree gives a rich flavor. Softened cream cheese adds creaminess inside each muffin. Vegetable oil keeps the muffins moist. Eggs bind the mix together, while vanilla extract adds a sweet touch. The dry ingredients are also key. All-purpose flour forms the base. Sugar provides sweetness, and baking powder plus baking soda help the muffins rise. Spices like cinnamon, nutmeg, and ginger bring warmth and depth to the flavor. Salt balances the sweetness, enhancing every bite. If you enjoy a bit of crunch, consider adding nuts. They add texture and flavor, working well with the soft muffins. This combination of ingredients makes a delightful treat perfect for any time of the year. Check the full recipe for the exact steps. - Muffin tin - Mixing bowls - Electric mixer - Whisk - Spatula You will need a few tools to make these muffins. A muffin tin helps shape them as they bake. Mixing bowls keep your ingredients organized. An electric mixer makes blending easy and quick. A whisk is perfect for mixing dry ingredients. Lastly, a spatula helps fold everything together smoothly. With these tools ready, you can create a delicious batch of pumpkin cream cheese muffins. - Preheat the oven to 350°F (175°C). - Line a muffin tin with paper liners. - In a large bowl, cream together softened cream cheese and granulated sugar. - Use an electric mixer to beat until smooth. - Add the pumpkin puree and mix until well combined. - Pour in the vegetable oil and crack in the eggs. - Add the vanilla extract and mix until smooth. - In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Fold the dry mix into the wet mixture gently. - If you like nuts, add them now for a nice crunch. - Do not overmix the batter. This keeps the muffins light and fluffy. - Fill muffin cups only 3/4 full. This gives them space to rise without spilling. - Use fresh spices for enhanced flavor. Fresh spices bring warmth and depth. - Allow muffins to cool completely for better texture. Cooling prevents sogginess and keeps them soft. - Serve with whipped cream or powdered sugar. This adds a nice touch and makes them look fancy. - Use a decorative platter for serving. A beautiful platter makes your muffins stand out. Follow these tips, and your Pumpkin Cream Cheese Muffins will be a hit. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily change the flavor of these muffins. Try adding chocolate chips for a sweet twist. Dried fruit also works well, adding a chewy texture. If you want a healthier option, replace some all-purpose flour with whole wheat flour. This change boosts the fiber without losing taste. For a dairy-free version, use vegan cream cheese instead of regular cream cheese. This option keeps the muffins creamy and rich. You can also swap granulated sugar with natural sweeteners, like maple syrup. This choice adds a unique flavor while lowering refined sugar. Want a festive touch? Adding cranberries gives a nice tart flavor that pairs well with pumpkin. You can also sprinkle in a pinch of cloves for that perfect fall spice. These seasonal add-ins make each bite feel special. Check out the Full Recipe for more ideas to customize your muffins! To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This keeps them moist and tasty for about two days. If you want them to last longer, refrigeration is a great option. Just wrap each muffin in plastic wrap or foil. Then, place them in a container. They can stay fresh for up to one week in the fridge. If you want to store muffins for a longer time, freezing is the way to go. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat your muffins, thawing options are simple. You can leave them in the fridge overnight or let them sit at room temperature for a few hours. If you want them warm, pop them in the microwave for about 15 seconds. This will keep them soft and delicious. Enjoy your muffins with ease! For the full recipe, check the link above. Yes, you can use fresh pumpkin! Fresh pumpkin gives a vibrant flavor. To use fresh pumpkin, follow these steps: - Choose a small sugar pumpkin. - Cut it in half and scoop out the seeds. - Roast the halves cut-side down for about 45 minutes at 350°F (175°C). - Once soft, scoop out the flesh and mash it. This fresh puree can replace canned pumpkin in the recipe. It may add a slight twist to the taste. To check if your muffins are ready, use the toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done. Look for a golden-brown color on top. The muffins should feel springy when you gently press them. If you need an alternative to cream cheese, you have options. Here are a few: - Use Greek yogurt for a tangy flavor. - Try mascarpone cheese for a rich taste. - Use a vegan cream cheese for a dairy-free muffin. These substitutes will change the flavor a bit but still make tasty muffins. Yes, you can prepare these muffins ahead! Here are some tips: - Bake the muffins and let them cool completely. - Store them in an airtight container at room temperature for up to three days. - For longer storage, freeze them in a freezer-safe bag. Just thaw and warm them before serving. This makes them perfect for busy mornings or gatherings. In this post, we covered how to make delicious pumpkin muffins. You learned about key ingredients, equipment, and step-by-step instructions. I shared essential tips to ensure your muffins rise perfectly and taste amazing. You can customize these muffins with fun variations or dietary substitutes. Don’t forget about storage tips to keep them fresh. Enjoy baking these treats, and remember to have fun experimenting with flavors. Your homemade pumpkin muffins will be a hit!

Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these delicious Pumpkin Cream Cheese Muffins! Made with canned pumpkin puree and creamy cheese, these muffins are the perfect blend of sweet and savory. With easy-to-follow steps, you'll have 12 mouthwatering muffins ready in just 35 minutes. Whether for breakfast or a sweet treat, these muffins are sure to impress. Click through to discover the full recipe and savor the autumn vibes!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup cream cheese, softened

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Optional: 1/2 cup chopped nuts (such as walnuts or pecans) for a delightful crunch

Instructions
 

Preheat and Prepare: Set your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners for easy removal later.

    Cream the Mixture: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer on medium speed to beat these together until the mixture is incredibly smooth and creamy. Add the pumpkin puree and continue beating until well integrated.

      Incorporate Wet Ingredients: To the pumpkin mixture, pour in the vegetable oil, crack in the eggs, and add the vanilla extract. Mix thoroughly until all the ingredients are fully combined and the texture is light and fluffy.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt. Make sure the dry ingredients are evenly combined to avoid clumps.

          Mix Wet and Dry: Gradually add the dry ingredients to the pumpkin mixture. Stir gently using a spatula or spoon until just combined. Be cautious not to overmix; the batter should be thick and slightly lumpy.

            Add Optional Ingredients: If you’re using nuts, fold them into the batter for an added crunchy texture that complements the moist muffins.

              Fill the Muffin Tin: Spoon the thick batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise beautifully as they bake.

                Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick in the center of a muffin; it should come out clean or with just a few moist crumbs.

                  Cool and Enjoy: Once baked, let the muffins cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool fully. This step helps maintain their texture.

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

                      - Presentation Tips: Serve the muffins warm, optionally topping them with a fluffy dollop of whipped cream or a light sprinkle of powdered sugar to add a sweet touch. For a charming display, arrange them on a beautiful cake stand, making them irresistible for guests!