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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 4 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice Gathering the right ingredients is key to making great pumpkin cream cheese muffins. First, you need both all-purpose and whole wheat flour for texture. The baking soda and baking powder help the muffins rise. The spices—cinnamon, nutmeg, and ginger—give that warm, fall flavor. Don’t forget the salt; it brings out the taste. For the wet ingredients, canned pumpkin puree is perfect. It keeps the muffins moist and adds flavor. You’ll mix in granulated sugar and brown sugar for sweetness. The vegetable oil makes the muffins tender. Eggs help bind everything together, and a splash of vanilla extract adds fragrance. To create that creamy center, use softened cream cheese. Mixing it with powdered sugar and lemon juice makes it sweet and tangy. This combination is what makes these muffins special. You’ll love the mix of flavors! 1. First, preheat your oven to 350°F (175°C). This will ensure even baking. 2. Next, line a muffin tin with paper liners or grease the cups well. This helps the muffins pop out easily. 1. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, and baking powder. 2. Add the ground cinnamon, nutmeg, ginger, and salt. Mix well and set this bowl aside. 1. In a large bowl, mix the canned pumpkin puree, granulated sugar, and brown sugar. 2. Add the vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and fully combined. 1. Gradually add the dry ingredients to the wet mixture. Stir just until combined. 2. A few lumps are okay; do not overmix. This keeps the muffins light and fluffy. 1. In another bowl, blend the softened cream cheese with powdered sugar and lemon juice. Mix until smooth. 2. Spoon a tablespoon of muffin batter into each muffin cup. Add a dollop of cream cheese mixture. Top with more muffin batter to cover. 1. Bake the muffins in your preheated oven for 18 to 22 minutes. 2. Check if they are done by inserting a toothpick into the center. It should come out clean. 3. Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. To avoid dry muffins, use fresh ingredients. Old flour or old eggs can hurt texture. Measure flour correctly; too much makes muffins dense. Use the spoon-and-level method for best results. This means spooning flour into your measuring cup and leveling it off with a knife. Do not overmix your batter. When you combine wet and dry ingredients, mix just until you see no dry flour. A few lumps are fine. Overmixing causes tough muffins, which we don’t want. For toppings, try pumpkin seeds or a sprinkle of cinnamon sugar. This makes muffins extra special. You can also drizzle a cream cheese glaze on top for added sweetness. Serve these muffins warm or at room temperature. They pair well with coffee or tea. You can even enjoy them for breakfast or as a snack. Bake your muffins at a steady 350°F (175°C). This temperature ensures even baking. To know when they are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. If it has batter on it, bake for a few more minutes. {{image_2}} You can add nuts or chocolate chips to your muffins. Chopped walnuts or pecans give a nice crunch. Chocolate chips bring sweetness and richness to each bite. Feel free to mix and match based on your taste. For spice lovers, consider adding more cinnamon or even a dash of cloves. These spices enhance the warm flavors of pumpkin. If you want a dairy-free version, look for non-dairy cream cheese. Brands like Tofutti or Kite Hill work well. For sweeteners, try maple syrup or coconut sugar instead of granulated sugar. These options keep the muffins tasty without dairy. To make mini muffins, adjust the baking time. Fill each mini cup about halfway with batter. Bake for 12-15 minutes instead of 18-22 minutes. Check for doneness with a toothpick. This size is perfect for snacks or treats at parties. Enjoy the smaller bites of pumpkin goodness! To keep your pumpkin cream cheese muffins fresh, use a sealed container. Place a paper towel inside to absorb extra moisture. This helps the muffins stay soft. Store them at room temperature for about three days. If you want them to last longer, move them to the fridge. In the fridge, they can stay fresh for up to a week. Freezing muffins is a great way to keep them longer. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag. You can store them in the freezer for up to three months. When you want to enjoy one, take it out of the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. When you are ready to eat one of your muffins, reheating can bring back the soft texture. You can use a microwave for quick results. Heat each muffin for about 15-20 seconds. If you want to keep the muffin soft, cover it with a damp paper towel while heating. For a crispier top, use an oven. Preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. Yes, you can use fresh pumpkin. Roast and puree it first. This gives a rich flavor. Fresh pumpkin can be a little wetter, so adjust flour if needed. These muffins stay fresh for about 3 to 4 days. Store them in an airtight container. For longer storage, freeze them. Yes, you can make them gluten-free. Use a gluten-free flour blend. Check that all other ingredients are gluten-free too. You can use applesauce or mashed bananas. One egg equals 1/4 cup of these substitutes. This keeps the muffins moist and tasty. Yes, chocolate chips are a great addition! Fold in 1/2 to 1 cup of chips. They add a sweet touch to the muffins. These muffins mix wholesome ingredients for a tasty treat. We covered dry and wet ingredients, plus the cream cheese swirl that makes them special. Follow the step-by-step guide for perfect results. Remember my tips to keep them moist and fluffy. Try different flavors or make mini versions to share. Store and freeze your muffins properly to enjoy later. I hope you find the joy of baking these delightful muffins! You’ll love the process and the sweet results.

Pumpkin Cream Cheese Muffins

Indulge in the deliciousness of pumpkin cream cheese muffins! These delightful treats are perfect for fall, featuring a moist pumpkin batter swirled with creamy cheese goodness. With simple ingredients and easy steps, you can whip up a batch in no time. Enjoy them fresh from the oven or as a sweet snack. Ready to fill your kitchen with the aroma of pumpkin spice? Click through to explore the full recipe and start baking today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth and fully incorporated.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.

          In another bowl, blend the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

            Spoon a tablespoon of the muffin batter into each muffin cup, followed by a dollop of cream cheese mixture, then top with another tablespoon of muffin batter to conceal the cream cheese.

              Using a toothpick, gently swirl the cream cheese into the batter to create a marbled effect.

                Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins