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Bakery Style Pumpkin Cream Cheese Muffins Delight

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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup pumpkin puree (not pie filling) - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - 1/2 cup chopped walnuts or pecans For these bakery style pumpkin cream cheese muffins, gather all your ingredients first. Having everything ready helps you stay focused. Start with the dry ingredients. Combine the flour, granulated sugar, and brown sugar in a large bowl. Add the baking powder, baking soda, and spices. Mix them well. The warm flavors of cinnamon, nutmeg, and ginger will fill your kitchen. Next, focus on the wet ingredients. In another bowl, mix the pumpkin puree, oil, eggs, and vanilla extract. Make sure the pumpkin is pure, not pie filling. This makes a big difference in taste and texture. Now, let’s make the cream cheese filling. In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice. This mixture adds a delightful surprise to each muffin. If you like some crunch, consider adding chopped walnuts or pecans. They add texture and flavor. Just remember, it’s all about balance. These ingredients come together to create a rich, tasty treat that feels like a warm hug. Enjoy the fun of baking! Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with cooking spray. This step ensures your muffins bake evenly and do not stick. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk until well mixed. In a separate bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly pour the wet mix into the dry mix. Gently fold them together until just combined. Be careful not to overmix. In a small bowl, mix the cream cheese filling. Combine 1 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice. Blend until smooth and creamy. This filling adds a rich, tangy flavor to your muffins. Fill each muffin cup about 2/3 full with the pumpkin batter. Then, drop a generous teaspoon of the cream cheese mixture right in the center of each muffin. Top with a little more pumpkin batter until the cream cheese is partially covered. If you like, sprinkle 1/2 cup of chopped walnuts or pecans on top for added crunch. Bake the muffins for 18-20 minutes. Insert a toothpick into the muffin (not the cream cheese filling) to check for doneness. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the warm aroma filling your kitchen! To get the best texture for your muffins, start with room temperature ingredients. This includes the eggs and the pumpkin puree. Mixing cold ingredients can cause the batter to be uneven. When you mix, combine the dry and wet ingredients gently. Overmixing leads to dense muffins. I usually fold until the batter is just combined. A few lumps are okay! For a tasty garnish, consider adding nuts. Chopped walnuts or pecans not only add crunch but also flavor. Sprinkle them on the top before baking. If you prefer a sweeter touch, dust the muffins lightly with powdered sugar after they cool. This gives a nice visual appeal and a hint of sweetness. To serve your muffins, present them warm for the best taste. You can place them on a nice plate. A light dusting of powdered sugar makes them look fancy. For an extra treat, add a small dollop of whipped cream on top. This adds creaminess and pairs perfectly with the pumpkin flavor. Enjoy them with a cup of coffee or tea for a delightful snack! {{image_2}} To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum in it. This helps the muffins rise properly. You may also want to check that your baking powder is gluten-free. It’s simple, and you can enjoy the same great taste without the gluten! For a dairy-free muffin, use a dairy-free cream cheese. Brands like Tofutti or Daiya work well. Replace regular eggs with flax eggs for a vegan choice. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. This substitute binds the muffins and keeps them moist. You can switch up the spices to create new flavors. Try adding cardamom for a warm twist or a pinch of cloves for depth. You can also fold in chocolate chips for a rich treat. For a fruity touch, add dried cranberries or chopped apples. Mix and match to find your favorite combination! To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This helps lock in moisture, keeping them soft. You can also put them in the fridge for longer freshness. Just make sure they're in a sealed bag or container to avoid drying out. Freezing muffins is easy! Follow these steps: 1. Cool Completely: Let the muffins cool down after baking. 2. Wrap Individually: Wrap each muffin in plastic wrap or aluminum foil. This keeps them from getting freezer burn. 3. Place in a Bag: Put the wrapped muffins in a freezer-safe bag. Remove as much air as possible. 4. Label: Write the date on the bag for easy tracking. 5. To Thaw: Take a muffin out and leave it on the counter for a few hours. You can also warm it in the microwave for 15-20 seconds. When stored properly, pumpkin cream cheese muffins last about 3 days at room temperature. In the fridge, they stay fresh for up to a week. If frozen, they can last up to three months. Enjoy them while they are tasty and soft! No, do not use pumpkin pie filling. Pumpkin pie filling has added sugar and spices. This can change the taste and texture of your muffins. Using pumpkin puree gives a pure pumpkin flavor. It allows you to control the sweetness and spices. Stick with pumpkin puree for the best results. You can make yummy swaps! Use whole wheat flour instead of all-purpose flour. This gives more fiber and nutrients. Try replacing half the sugar with applesauce or mashed bananas. Greek yogurt can replace vegetable oil for moisture. These changes make muffins healthier without losing taste. If you need an egg-free version, you have options. Use 1/4 cup of unsweetened applesauce for each egg. You can also use 1/4 cup of mashed banana. Another choice is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Each option will work well in your muffins. Yes, you can make mini muffins! Just fill the mini muffin tin about halfway. Bake them for 10-12 minutes instead of 18-20 minutes. Check with a toothpick to see if they are done. Enjoy your smaller, tasty muffins! You learned how to make delicious pumpkin muffins with cream cheese filling. We covered the right ingredients, step-by-step instructions, and helpful tips for great texture. You also discovered variations for gluten-free and dairy-free options, plus storage tips for freshness. Now you can enjoy these versatile muffins anytime. Baking these treats is fun and rewarding. Share them with family and friends for a tasty treat everyone will love. Happy baking!

WANT TO SAVE THIS RECIPE?

If you crave a sweet fall treat, you’ll love these Bakery Style Pumpkin Cream Cheese Muffins! They’re soft, rich, and packed with pumpkin flavor. With a smooth cream cheese filling, these muffins bring a taste of the bakery right to your kitchen. Plus, they’re easy to make! Trust me, one bite of these delightful muffins will have you coming back for more. Let’s dive into the recipe that makes this treat so special!

Ingredients

Dry Ingredients

– 2 cups all-purpose flour

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 tablespoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/2 teaspoon salt

Wet Ingredients

– 1 cup pumpkin puree (not pie filling)

– 1/2 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

Cream Cheese Filling

– 1 cup cream cheese, softened

– 1/4 cup powdered sugar

– 1 tablespoon lemon juice

Optional Add-ins

– 1/2 cup chopped walnuts or pecans

For these bakery style pumpkin cream cheese muffins, gather all your ingredients first. Having everything ready helps you stay focused. Start with the dry ingredients. Combine the flour, granulated sugar, and brown sugar in a large bowl. Add the baking powder, baking soda, and spices. Mix them well. The warm flavors of cinnamon, nutmeg, and ginger will fill your kitchen.

Next, focus on the wet ingredients. In another bowl, mix the pumpkin puree, oil, eggs, and vanilla extract. Make sure the pumpkin is pure, not pie filling. This makes a big difference in taste and texture.

Now, let’s make the cream cheese filling. In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice. This mixture adds a delightful surprise to each muffin.

If you like some crunch, consider adding chopped walnuts or pecans. They add texture and flavor. Just remember, it’s all about balance. These ingredients come together to create a rich, tasty treat that feels like a warm hug. Enjoy the fun of baking!

Step-by-Step Instructions

Preheat Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with cooking spray. This step ensures your muffins bake evenly and do not stick.

Mixing the Batter

In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk until well mixed.

In a separate bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly pour the wet mix into the dry mix. Gently fold them together until just combined. Be careful not to overmix.

Preparing the Cream Cheese Filling

In a small bowl, mix the cream cheese filling. Combine 1 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice. Blend until smooth and creamy. This filling adds a rich, tangy flavor to your muffins.

Assembling Muffins

Fill each muffin cup about 2/3 full with the pumpkin batter. Then, drop a generous teaspoon of the cream cheese mixture right in the center of each muffin. Top with a little more pumpkin batter until the cream cheese is partially covered. If you like, sprinkle 1/2 cup of chopped walnuts or pecans on top for added crunch.

Baking and Cooling

Bake the muffins for 18-20 minutes. Insert a toothpick into the muffin (not the cream cheese filling) to check for doneness. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the warm aroma filling your kitchen!

Tips & Tricks

Achieving the Perfect Texture

To get the best texture for your muffins, start with room temperature ingredients. This includes the eggs and the pumpkin puree. Mixing cold ingredients can cause the batter to be uneven. When you mix, combine the dry and wet ingredients gently. Overmixing leads to dense muffins. I usually fold until the batter is just combined. A few lumps are okay!

Garnishing Ideas

For a tasty garnish, consider adding nuts. Chopped walnuts or pecans not only add crunch but also flavor. Sprinkle them on the top before baking. If you prefer a sweeter touch, dust the muffins lightly with powdered sugar after they cool. This gives a nice visual appeal and a hint of sweetness.

Serving Recommendations

To serve your muffins, present them warm for the best taste. You can place them on a nice plate. A light dusting of powdered sugar makes them look fancy. For an extra treat, add a small dollop of whipped cream on top. This adds creaminess and pairs perfectly with the pumpkin flavor. Enjoy them with a cup of coffee or tea for a delightful snack!

Variations

Gluten-Free Option

To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum in it. This helps the muffins rise properly. You may also want to check that your baking powder is gluten-free. It’s simple, and you can enjoy the same great taste without the gluten!

Dairy-Free Alternative

For a dairy-free muffin, use a dairy-free cream cheese. Brands like Tofutti or Daiya work well. Replace regular eggs with flax eggs for a vegan choice. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. This substitute binds the muffins and keeps them moist.

Different Flavor Combinations

You can switch up the spices to create new flavors. Try adding cardamom for a warm twist or a pinch of cloves for depth. You can also fold in chocolate chips for a rich treat. For a fruity touch, add dried cranberries or chopped apples. Mix and match to find your favorite combination!

Storage Info

Best Storage Practices

To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This helps lock in moisture, keeping them soft. You can also put them in the fridge for longer freshness. Just make sure they’re in a sealed bag or container to avoid drying out.

Freezing Muffins

Freezing muffins is easy! Follow these steps:

1. Cool Completely: Let the muffins cool down after baking.

2. Wrap Individually: Wrap each muffin in plastic wrap or aluminum foil. This keeps them from getting freezer burn.

3. Place in a Bag: Put the wrapped muffins in a freezer-safe bag. Remove as much air as possible.

4. Label: Write the date on the bag for easy tracking.

5. To Thaw: Take a muffin out and leave it on the counter for a few hours. You can also warm it in the microwave for 15-20 seconds.

Shelf Life

When stored properly, pumpkin cream cheese muffins last about 3 days at room temperature. In the fridge, they stay fresh for up to a week. If frozen, they can last up to three months. Enjoy them while they are tasty and soft!

FAQs

Can I use pumpkin pie filling instead of puree?

No, do not use pumpkin pie filling. Pumpkin pie filling has added sugar and spices. This can change the taste and texture of your muffins. Using pumpkin puree gives a pure pumpkin flavor. It allows you to control the sweetness and spices. Stick with pumpkin puree for the best results.

How can I make these muffins healthier?

You can make yummy swaps! Use whole wheat flour instead of all-purpose flour. This gives more fiber and nutrients. Try replacing half the sugar with applesauce or mashed bananas. Greek yogurt can replace vegetable oil for moisture. These changes make muffins healthier without losing taste.

What can I substitute for eggs in this recipe?

If you need an egg-free version, you have options. Use 1/4 cup of unsweetened applesauce for each egg. You can also use 1/4 cup of mashed banana. Another choice is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Each option will work well in your muffins.

Can I make mini muffins with this recipe?

Yes, you can make mini muffins! Just fill the mini muffin tin about halfway. Bake them for 10-12 minutes instead of 18-20 minutes. Check with a toothpick to see if they are done. Enjoy your smaller, tasty muffins!

You learned how to make delicious pumpkin muffins with cream cheese filling. We covered the right ingredients, step-by-step instructions, and helpful tips for great texture. You also discovered variations for gluten-free and dairy-free options, plus storage tips for freshness.

Now you can enjoy these versatile muffins anytime. Baking these treats is fun and rewarding. Share them with family and friends for a tasty treat everyone will love. Happy baking!

- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup pumpkin puree (not pie filling) - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - 1/2 cup chopped walnuts or pecans For these bakery style pumpkin cream cheese muffins, gather all your ingredients first. Having everything ready helps you stay focused. Start with the dry ingredients. Combine the flour, granulated sugar, and brown sugar in a large bowl. Add the baking powder, baking soda, and spices. Mix them well. The warm flavors of cinnamon, nutmeg, and ginger will fill your kitchen. Next, focus on the wet ingredients. In another bowl, mix the pumpkin puree, oil, eggs, and vanilla extract. Make sure the pumpkin is pure, not pie filling. This makes a big difference in taste and texture. Now, let’s make the cream cheese filling. In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice. This mixture adds a delightful surprise to each muffin. If you like some crunch, consider adding chopped walnuts or pecans. They add texture and flavor. Just remember, it’s all about balance. These ingredients come together to create a rich, tasty treat that feels like a warm hug. Enjoy the fun of baking! Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with cooking spray. This step ensures your muffins bake evenly and do not stick. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk until well mixed. In a separate bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly pour the wet mix into the dry mix. Gently fold them together until just combined. Be careful not to overmix. In a small bowl, mix the cream cheese filling. Combine 1 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of lemon juice. Blend until smooth and creamy. This filling adds a rich, tangy flavor to your muffins. Fill each muffin cup about 2/3 full with the pumpkin batter. Then, drop a generous teaspoon of the cream cheese mixture right in the center of each muffin. Top with a little more pumpkin batter until the cream cheese is partially covered. If you like, sprinkle 1/2 cup of chopped walnuts or pecans on top for added crunch. Bake the muffins for 18-20 minutes. Insert a toothpick into the muffin (not the cream cheese filling) to check for doneness. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the warm aroma filling your kitchen! To get the best texture for your muffins, start with room temperature ingredients. This includes the eggs and the pumpkin puree. Mixing cold ingredients can cause the batter to be uneven. When you mix, combine the dry and wet ingredients gently. Overmixing leads to dense muffins. I usually fold until the batter is just combined. A few lumps are okay! For a tasty garnish, consider adding nuts. Chopped walnuts or pecans not only add crunch but also flavor. Sprinkle them on the top before baking. If you prefer a sweeter touch, dust the muffins lightly with powdered sugar after they cool. This gives a nice visual appeal and a hint of sweetness. To serve your muffins, present them warm for the best taste. You can place them on a nice plate. A light dusting of powdered sugar makes them look fancy. For an extra treat, add a small dollop of whipped cream on top. This adds creaminess and pairs perfectly with the pumpkin flavor. Enjoy them with a cup of coffee or tea for a delightful snack! {{image_2}} To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum in it. This helps the muffins rise properly. You may also want to check that your baking powder is gluten-free. It’s simple, and you can enjoy the same great taste without the gluten! For a dairy-free muffin, use a dairy-free cream cheese. Brands like Tofutti or Daiya work well. Replace regular eggs with flax eggs for a vegan choice. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. This substitute binds the muffins and keeps them moist. You can switch up the spices to create new flavors. Try adding cardamom for a warm twist or a pinch of cloves for depth. You can also fold in chocolate chips for a rich treat. For a fruity touch, add dried cranberries or chopped apples. Mix and match to find your favorite combination! To keep your pumpkin cream cheese muffins fresh, store them at room temperature. Place them in an airtight container. This helps lock in moisture, keeping them soft. You can also put them in the fridge for longer freshness. Just make sure they're in a sealed bag or container to avoid drying out. Freezing muffins is easy! Follow these steps: 1. Cool Completely: Let the muffins cool down after baking. 2. Wrap Individually: Wrap each muffin in plastic wrap or aluminum foil. This keeps them from getting freezer burn. 3. Place in a Bag: Put the wrapped muffins in a freezer-safe bag. Remove as much air as possible. 4. Label: Write the date on the bag for easy tracking. 5. To Thaw: Take a muffin out and leave it on the counter for a few hours. You can also warm it in the microwave for 15-20 seconds. When stored properly, pumpkin cream cheese muffins last about 3 days at room temperature. In the fridge, they stay fresh for up to a week. If frozen, they can last up to three months. Enjoy them while they are tasty and soft! No, do not use pumpkin pie filling. Pumpkin pie filling has added sugar and spices. This can change the taste and texture of your muffins. Using pumpkin puree gives a pure pumpkin flavor. It allows you to control the sweetness and spices. Stick with pumpkin puree for the best results. You can make yummy swaps! Use whole wheat flour instead of all-purpose flour. This gives more fiber and nutrients. Try replacing half the sugar with applesauce or mashed bananas. Greek yogurt can replace vegetable oil for moisture. These changes make muffins healthier without losing taste. If you need an egg-free version, you have options. Use 1/4 cup of unsweetened applesauce for each egg. You can also use 1/4 cup of mashed banana. Another choice is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Each option will work well in your muffins. Yes, you can make mini muffins! Just fill the mini muffin tin about halfway. Bake them for 10-12 minutes instead of 18-20 minutes. Check with a toothpick to see if they are done. Enjoy your smaller, tasty muffins! You learned how to make delicious pumpkin muffins with cream cheese filling. We covered the right ingredients, step-by-step instructions, and helpful tips for great texture. You also discovered variations for gluten-free and dairy-free options, plus storage tips for freshness. Now you can enjoy these versatile muffins anytime. Baking these treats is fun and rewarding. Share them with family and friends for a tasty treat everyone will love. Happy baking!

Bakery Style Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these Bakery Style Pumpkin Cream Cheese Muffins! This delightful recipe combines a moist pumpkin batter with a creamy cream cheese filling, making them perfect for breakfast or a sweet snack. Follow our easy steps and enjoy these delicious muffins right from your oven. Click through for the full recipe and get ready to impress your family and friends! #PumpkinMuffins #BakingJoy #FallRecipes #MuffinLove
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup pumpkin puree (not pie filling)

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well blended.

        Incorporate Wet into Dry: Gradually pour the wet ingredients into the dry ingredients while gently folding until just combined. Be careful not to overmix, as this can make the muffins dense.

          Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Mix until smooth and creamy.

            Assemble Muffins: Fill each muffin cup about 2/3 full with the pumpkin batter. Then, using a spoon, drop a generous teaspoon of the cream cheese mixture right in the center of each muffin batter. Top with a little more pumpkin batter until the cream cheese is partially covered.

              Optional Nut Topping: If you’re using nuts, sprinkle chopped walnuts or pecans on top of the muffin batter for added crunch.

                Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.

                  Cool: Once baked, remove the muffins from the oven and let them cool in the pan 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 the muffins warm, dusted lightly with powdered sugar, and if desired, place a small dollop of whipped cream on top for an extra treat!

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