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Pumpkin Cream Cheese Muffins Moist and Simple Recipe

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To make these pumpkin cream cheese muffins, you'll need: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon milk (for cream cheese filling) Using the right measurements is key. If you don't have canned pumpkin puree, you can use fresh pumpkin. Just cook and puree it first. You can swap vegetable oil with melted coconut oil or applesauce for a healthier option. For the cream cheese, you can use Greek yogurt if you want a lighter filling. For extra flair, you can dust the muffins with powdered sugar. A simple glaze made from powdered sugar and milk also adds a lovely touch. If you like, sprinkle some chopped nuts or chocolate chips on top before baking for added crunch and flavor. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. While the oven heats, grab a muffin tin. Line it with paper liners or spray it with cooking spray. This makes it easy to remove the muffins later. In a large bowl, mix the wet ingredients. Add 1 cup of canned pumpkin puree, 1/3 cup of vegetable oil, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend it until smooth. In another bowl, sift 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, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. This helps distribute the dry ingredients evenly. Now, combine the dry mix with the wet mixture. Add the dry ingredients to the wet gently. Stir until just combined; some lumps are okay. Next, prepare the cream cheese filling. In a separate bowl, beat 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of milk. Mix until it is smooth and creamy. Take your prepared muffin tin. Spoon 1 tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled. Bake in the oven for about 20 to 25 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready! Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. To get moist muffins, use canned pumpkin puree. It adds moisture and flavor. Also, don’t skip the oil; it keeps your muffins soft. Measure your ingredients carefully. Too much flour can make them dry. Adding spices like cinnamon and nutmeg enhances the taste and aroma. Finally, don’t overbake them. Check for doneness at 20 minutes. When you mix the batter, do it gently. Overmixing can make your muffins tough. Stir the wet and dry ingredients until just combined. A few lumps are okay. This keeps the texture light and fluffy. Remember, the goal is to keep air in the batter. For the cream cheese filling, soften the cheese first. This makes it easier to mix. Combine it with powdered sugar and milk until smooth. Use a small spoon to add the filling. Place it in the center of the batter. Cover it with more batter to keep it from leaking out. This helps the filling stay creamy inside. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This enhances the aroma and taste of your muffins. Check Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. Cool Completely: Allow muffins to cool completely on a wire rack before storing. This prevents them from becoming soggy and keeps them fresh longer. Experiment with Add-Ins: Feel free to add nuts, chocolate chips, or dried fruit to the batter for a delicious twist on the classic recipe. {{image_2}} You can change your muffins by adding nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. They also add healthy fats. If you want sweetness, add chocolate chips. Use semi-sweet or dark chocolate for a rich flavor. Mix in about half a cup when adding the dry ingredients. This will make each bite special and fun. While cinnamon, nutmeg, and ginger work well, feel free to mix it up. You can try allspice for a warm taste. Cardamom adds a unique twist. If you love chai, add some chai spice mix. Just remember to keep the total spice amount similar to the original recipe. This keeps the muffins balanced and tasty. If you want a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a dairy-free version, use a dairy-free cream cheese. You can find these in most stores now. Use almond milk or coconut milk instead of regular milk in your cream cheese filling. This way, everyone can enjoy these yummy muffins! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Line the container with paper towels. This helps absorb extra moisture. Place the muffins in a single layer to avoid squishing. You can store them at room temperature for up to three days. For longer storage, consider refrigerating them. They can last about a week in the fridge. Freezing is a great option for these muffins. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to enjoy them, just take out as many as you need. To reheat, you have two easy options. You can use a microwave or an oven. If using a microwave, place the muffin on a plate and heat for about 15-20 seconds. For a crispy top, use the oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 10 minutes. Enjoy your warm, soft muffins! Yes, you can make these muffins ahead of time. You can bake them a day or two in advance. Just store them in an airtight container at room temperature. If you want to keep them longer, freeze them. Place the muffins in a freezer bag. They can last up to three months. When ready, just thaw them on the counter. If you don't have canned pumpkin puree, you can use homemade pumpkin puree. Just roast a pumpkin, scoop out the flesh, and blend until smooth. You can also use other pureed squash, like butternut squash. Both options work well in this recipe. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. You can also gently press the top; it should spring back. If it leaves a dent, give them a few more minutes. This blog post covered all the key steps to make delicious muffins. We explored the main ingredients and how to measure them. You learned how to mix the batter and make the cream cheese filling. I shared tips to keep your muffins moist and tasty. We also discussed fun variations and storage tips. In conclusion, follow these steps, and you will bake great muffins every time. Enjoy experimenting with flavors and perfecting your recipe!

WANT TO SAVE THIS RECIPE?

If you love fall flavors, you’ll adore these Pumpkin Cream Cheese Muffins! They’re moist, easy to make, and perfect for breakfast or a snack. I’ll guide you through the simple steps to whip up these delightful treats. With a creamy filling and the right spices, you’ll impress everyone. Ready to bake up some joy? Let’s dive into the ingredients and get started!

Why I Love This Recipe

  1. Delicious Flavor Combination: The warm spices combined with the creamy filling create a delightful contrast that’s perfect for fall.
  2. Easy to Make: This recipe comes together quickly, making it ideal for busy mornings or last-minute gatherings.
  3. Perfect for Meal Prep: These muffins store well and can be made ahead of time for breakfast or snacks throughout the week.
  4. Customizable: Feel free to add nuts, chocolate chips, or dried fruit to the batter for an extra twist!

Ingredients

Main Ingredients List

To make these pumpkin cream cheese muffins, you’ll need:

– 1 cup canned pumpkin puree

– 1/3 cup vegetable oil

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ¼ teaspoon ground ginger

– ½ teaspoon salt

– 4 oz cream cheese, softened

– 2 tablespoons powdered sugar

– 1 teaspoon milk (for cream cheese filling)

Measurements and Substitutions

Using the right measurements is key. If you don’t have canned pumpkin puree, you can use fresh pumpkin. Just cook and puree it first. You can swap vegetable oil with melted coconut oil or applesauce for a healthier option. For the cream cheese, you can use Greek yogurt if you want a lighter filling.

Optional Toppings

For extra flair, you can dust the muffins with powdered sugar. A simple glaze made from powdered sugar and milk also adds a lovely touch. If you like, sprinkle some chopped nuts or chocolate chips on top before baking for added crunch and flavor.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). This step ensures even baking. While the oven heats, grab a muffin tin. Line it with paper liners or spray it with cooking spray. This makes it easy to remove the muffins later.

Mixing Wet and Dry Ingredients

In a large bowl, mix the wet ingredients. Add 1 cup of canned pumpkin puree, 1/3 cup of vegetable oil, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend it until smooth. In another bowl, sift 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, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. This helps distribute the dry ingredients evenly.

Creating the Muffin Batter and Cream Cheese Filling

Now, combine the dry mix with the wet mixture. Add the dry ingredients to the wet gently. Stir until just combined; some lumps are okay. Next, prepare the cream cheese filling. In a separate bowl, beat 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of milk. Mix until it is smooth and creamy.

Baking and Cooling Instructions

Take your prepared muffin tin. Spoon 1 tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled. Bake in the oven for about 20 to 25 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready! Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Tips & Tricks

How to Achieve Moist Muffins

To get moist muffins, use canned pumpkin puree. It adds moisture and flavor. Also, don’t skip the oil; it keeps your muffins soft. Measure your ingredients carefully. Too much flour can make them dry. Adding spices like cinnamon and nutmeg enhances the taste and aroma. Finally, don’t overbake them. Check for doneness at 20 minutes.

Avoiding Overmixing

When you mix the batter, do it gently. Overmixing can make your muffins tough. Stir the wet and dry ingredients until just combined. A few lumps are okay. This keeps the texture light and fluffy. Remember, the goal is to keep air in the batter.

Best Practices for Cream Cheese Filling

For the cream cheese filling, soften the cheese first. This makes it easier to mix. Combine it with powdered sugar and milk until smooth. Use a small spoon to add the filling. Place it in the center of the batter. Cover it with more batter to keep it from leaking out. This helps the filling stay creamy inside.

Pro Tips

  1. Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This enhances the aroma and taste of your muffins.
  2. Check Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
  3. Cool Completely: Allow muffins to cool completely on a wire rack before storing. This prevents them from becoming soggy and keeps them fresh longer.
  4. Experiment with Add-Ins: Feel free to add nuts, chocolate chips, or dried fruit to the batter for a delicious twist on the classic recipe.

Variations

Adding Nuts or Chocolate Chips

You can change your muffins by adding nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. They also add healthy fats. If you want sweetness, add chocolate chips. Use semi-sweet or dark chocolate for a rich flavor. Mix in about half a cup when adding the dry ingredients. This will make each bite special and fun.

Using Different Spice Combinations

While cinnamon, nutmeg, and ginger work well, feel free to mix it up. You can try allspice for a warm taste. Cardamom adds a unique twist. If you love chai, add some chai spice mix. Just remember to keep the total spice amount similar to the original recipe. This keeps the muffins balanced and tasty.

Gluten-Free & Dairy-Free Alternatives

If you want a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a dairy-free version, use a dairy-free cream cheese. You can find these in most stores now. Use almond milk or coconut milk instead of regular milk in your cream cheese filling. This way, everyone can enjoy these yummy muffins!

Storage Info

Best Storage Practices

To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Line the container with paper towels. This helps absorb extra moisture. Place the muffins in a single layer to avoid squishing. You can store them at room temperature for up to three days. For longer storage, consider refrigerating them. They can last about a week in the fridge.

Freezing Muffins for Later

Freezing is a great option for these muffins. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy them, just take out as many as you need.

Reheating Instructions

To reheat, you have two easy options. You can use a microwave or an oven. If using a microwave, place the muffin on a plate and heat for about 15-20 seconds. For a crispy top, use the oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 10 minutes. Enjoy your warm, soft muffins!

FAQs

Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. You can bake them a day or two in advance. Just store them in an airtight container at room temperature. If you want to keep them longer, freeze them. Place the muffins in a freezer bag. They can last up to three months. When ready, just thaw them on the counter.

What can I substitute for canned pumpkin puree?

If you don’t have canned pumpkin puree, you can use homemade pumpkin puree. Just roast a pumpkin, scoop out the flesh, and blend until smooth. You can also use other pureed squash, like butternut squash. Both options work well in this recipe.

How do I know when the muffins are done baking?

To check if the muffins are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. You can also gently press the top; it should spring back. If it leaves a dent, give them a few more minutes.

This blog post covered all the key steps to make delicious muffins. We explored the main ingredients and how to measure them. You learned how to mix the batter and make the cream cheese filling. I shared tips to keep your muffins moist and tasty. We also discussed fun variations and storage tips.

In conclusion, follow these steps, and you will bake great muffins every time. Enjoy experimenting with flavors and perfecting your recip

To make these pumpkin cream cheese muffins, you'll need: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon milk (for cream cheese filling) Using the right measurements is key. If you don't have canned pumpkin puree, you can use fresh pumpkin. Just cook and puree it first. You can swap vegetable oil with melted coconut oil or applesauce for a healthier option. For the cream cheese, you can use Greek yogurt if you want a lighter filling. For extra flair, you can dust the muffins with powdered sugar. A simple glaze made from powdered sugar and milk also adds a lovely touch. If you like, sprinkle some chopped nuts or chocolate chips on top before baking for added crunch and flavor. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. While the oven heats, grab a muffin tin. Line it with paper liners or spray it with cooking spray. This makes it easy to remove the muffins later. In a large bowl, mix the wet ingredients. Add 1 cup of canned pumpkin puree, 1/3 cup of vegetable oil, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend it until smooth. In another bowl, sift 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, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. This helps distribute the dry ingredients evenly. Now, combine the dry mix with the wet mixture. Add the dry ingredients to the wet gently. Stir until just combined; some lumps are okay. Next, prepare the cream cheese filling. In a separate bowl, beat 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of milk. Mix until it is smooth and creamy. Take your prepared muffin tin. Spoon 1 tablespoon of pumpkin batter into each muffin cup. Then, add a teaspoon of cream cheese filling on top. Cover this with another tablespoon of pumpkin batter. Repeat until all cups are filled. Bake in the oven for about 20 to 25 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready! Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. To get moist muffins, use canned pumpkin puree. It adds moisture and flavor. Also, don’t skip the oil; it keeps your muffins soft. Measure your ingredients carefully. Too much flour can make them dry. Adding spices like cinnamon and nutmeg enhances the taste and aroma. Finally, don’t overbake them. Check for doneness at 20 minutes. When you mix the batter, do it gently. Overmixing can make your muffins tough. Stir the wet and dry ingredients until just combined. A few lumps are okay. This keeps the texture light and fluffy. Remember, the goal is to keep air in the batter. For the cream cheese filling, soften the cheese first. This makes it easier to mix. Combine it with powdered sugar and milk until smooth. Use a small spoon to add the filling. Place it in the center of the batter. Cover it with more batter to keep it from leaking out. This helps the filling stay creamy inside. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This enhances the aroma and taste of your muffins. Check Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. Cool Completely: Allow muffins to cool completely on a wire rack before storing. This prevents them from becoming soggy and keeps them fresh longer. Experiment with Add-Ins: Feel free to add nuts, chocolate chips, or dried fruit to the batter for a delicious twist on the classic recipe. {{image_2}} You can change your muffins by adding nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. They also add healthy fats. If you want sweetness, add chocolate chips. Use semi-sweet or dark chocolate for a rich flavor. Mix in about half a cup when adding the dry ingredients. This will make each bite special and fun. While cinnamon, nutmeg, and ginger work well, feel free to mix it up. You can try allspice for a warm taste. Cardamom adds a unique twist. If you love chai, add some chai spice mix. Just remember to keep the total spice amount similar to the original recipe. This keeps the muffins balanced and tasty. If you want a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a dairy-free version, use a dairy-free cream cheese. You can find these in most stores now. Use almond milk or coconut milk instead of regular milk in your cream cheese filling. This way, everyone can enjoy these yummy muffins! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Line the container with paper towels. This helps absorb extra moisture. Place the muffins in a single layer to avoid squishing. You can store them at room temperature for up to three days. For longer storage, consider refrigerating them. They can last about a week in the fridge. Freezing is a great option for these muffins. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to enjoy them, just take out as many as you need. To reheat, you have two easy options. You can use a microwave or an oven. If using a microwave, place the muffin on a plate and heat for about 15-20 seconds. For a crispy top, use the oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 10 minutes. Enjoy your warm, soft muffins! Yes, you can make these muffins ahead of time. You can bake them a day or two in advance. Just store them in an airtight container at room temperature. If you want to keep them longer, freeze them. Place the muffins in a freezer bag. They can last up to three months. When ready, just thaw them on the counter. If you don't have canned pumpkin puree, you can use homemade pumpkin puree. Just roast a pumpkin, scoop out the flesh, and blend until smooth. You can also use other pureed squash, like butternut squash. Both options work well in this recipe. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. You can also gently press the top; it should spring back. If it leaves a dent, give them a few more minutes. This blog post covered all the key steps to make delicious muffins. We explored the main ingredients and how to measure them. You learned how to mix the batter and make the cream cheese filling. I shared tips to keep your muffins moist and tasty. We also discussed fun variations and storage tips. In conclusion, follow these steps, and you will bake great muffins every time. Enjoy experimenting with flavors and perfecting your recipe!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins filled with pumpkin and a creamy cream cheese center.
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 cup canned pumpkin puree
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon milk (for cream cheese filling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk together until smooth and well combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • In another bowl, beat the softened cream cheese with the powdered sugar and milk until smooth and creamy.
  • Spoon a tablespoon of pumpkin batter into each muffin cup. Add a small dollop (around a teaspoon) of cream cheese filling on top of the batter, then cover with another tablespoon of pumpkin batter. Repeat with all muffin cups.
  • Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dust the tops of the muffins with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk for an extra touch before serving.
Keyword cream cheese, muffins, pumpkin

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