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To make Cream Cheese Pumpkin Muffins, you need: - 1 cup pumpkin puree (canned or fresh) - ½ cup cream cheese, softened - ½ cup sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - ½ cup chopped walnuts or pecans (optional) - 1 teaspoon vanilla extract You can make these muffins even better with some add-ins. Consider adding: - Chocolate chips for a sweet touch - Dried cranberries for a tart flavor - Chopped apples for extra fruitiness These add-ins can change the taste and texture of your muffins. Feel free to mix and match based on what you like! If you don’t have some ingredients, here are easy swaps: - Use applesauce instead of vegetable oil for a lighter muffin. - Swap cream cheese for Greek yogurt to cut down on fat. - Replace eggs with flaxseed meal mixed with water for a vegan option. These substitutions help you enjoy the recipe with what you have at home. Don’t be afraid to get creative! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This temp helps the muffins rise perfectly. Next, grab your muffin tin. Line it with paper liners or lightly grease it with cooking spray. This step keeps your muffins from sticking. It also makes cleanup easier later. In a medium bowl, place the softened cream cheese. Add half a cup of sugar and half a cup of brown sugar. Beat these together until the mixture is smooth and creamy. This step adds a rich flavor. Then, mix in the cup of pumpkin puree, half a cup of vegetable oil, three large eggs, and one teaspoon of vanilla extract. Stir until everything is combined well. The mix should look creamy and inviting. In a separate bowl, whisk together one and a half cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, half a teaspoon of ground ginger, and half a teaspoon of salt. This mix adds flavor and structure. Gradually add this dry mix to your wet ingredients. Stir gently until just combined. Be careful not to over-mix; a few lumps are okay. If you like, fold in half a cup of chopped walnuts or pecans for extra crunch. Now, spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. The muffins need room to rise. To get moist muffins, use room temperature cream cheese. This helps blend smoothly. Also, mix the wet and dry ingredients gently. Over-mixing can make muffins tough. Fill the muffin cups about three-quarters full. This allows room for rising without spilling. One common mistake is not measuring the flour correctly. Too much flour can lead to dry muffins. Always spoon flour into the measuring cup and level it off. Another mistake is forgetting to preheat the oven. A hot oven helps muffins rise well. Lastly, don't skip the cooling step. Let them cool for a few minutes in the tin. Spices make these muffins special. Ground cinnamon is a must, but try adding more nutmeg or ginger. You can also mix in cloves for warmth. If you want a fun twist, add a hint of allspice. Each spice brings out the pumpkin flavor, making every bite delicious. Pro Tips Use Fresh Pumpkin: If you can, use fresh pumpkin puree instead of canned for a richer flavor. Just roast and puree your pumpkin before measuring. Check Doneness Early: Start checking your muffins a couple of minutes before the suggested baking time to prevent overbaking. Every oven is different! Mix Gently: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins. Add a Crunch: For extra texture, consider adding some chocolate chips or a sprinkle of oats on top before baking. {{image_2}} You can add chocolate chips to the batter for a sweet twist. Use about 1 cup of semi-sweet or dark chocolate chips. Mix them into the batter before you spoon it into the muffin tin. The chocolate melts and adds a rich flavor that pairs well with pumpkin. You’ll love the surprise of chocolate in every bite. To make these muffins gluten-free, swap out all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps bind your muffins, keeping them fluffy. You can find many blends at stores. Just use the same amount as you would for regular flour. You can change up the nuts or seeds for more flavor. Instead of walnuts or pecans, try almonds or sunflower seeds. Each nut adds a unique taste and crunch. Chop them into smaller pieces for better mixing. Add about ½ cup to the batter. This simple swap keeps your muffins exciting and new. To keep your cream cheese pumpkin muffins fresh, let them cool first. Place them in a container with a lid. You can also wrap them in plastic wrap. Store them at room temperature for up to three days. If you want to store them longer, the fridge is a good option. Just remember, they may lose some soft texture in the cold. When you want to enjoy a muffin again, reheating is easy. You can use the microwave or the oven. For the microwave, place one muffin on a plate and heat for about 15-20 seconds. Check if it's warm enough. If not, heat for a few more seconds. For the oven, preheat it to 350°F (175°C). Wrap the muffin in foil and heat for about 10 minutes. This keeps the muffin soft and tasty. Freezing muffins is a great way to save them for later. After they cool completely, wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. Muffins can stay fresh in the freezer for up to three months. When you’re ready to eat one, just take it out and let it thaw at room temperature or reheat it. Yes, you can use fresh pumpkin. To do this, roast or boil the pumpkin. Once soft, mash it into a puree. Make sure to drain any excess water. This gives a fresher taste to your muffins. Muffins are done when a toothpick inserted in the center comes out clean. The tops should also look golden brown. If they still feel wet, bake them a few more minutes. Keep an eye on them, as each oven is different. You can use applesauce or mashed banana as an egg substitute. Use ¼ cup for each egg. This keeps the muffins moist and adds some sweetness. Another option is to use flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water for one egg. Let it sit until it thickens. You learned about key ingredients, step-by-step instructions, and useful tips for baking muffins. I highlighted how to get moist muffins and avoid common mistakes. You can also explore various tasty options, like adding chocolate chips or making gluten-free muffins. Remember, proper storage helps keep your muffins fresh. With these insights, you can bake delicious muffins with ease. Enjoy your baking journey and share your tasty results!

Cream Cheese Pumpkin Muffins

Deliciously moist pumpkin muffins with a creamy cream cheese swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or fresh)
  • 1 2 cream cheese, softened
  • 1 2 sugar
  • 1 2 brown sugar, packed
  • 1 2 vegetable oil
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 ground nutmeg
  • 1 2 ground ginger
  • 1 2 salt
  • 1 2 chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a medium bowl, beat the softened cream cheese with the sugar and brown sugar until smooth and creamy.
  • Add in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until fully combined and creamy.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined (be careful not to over-mix). If using, fold in the walnuts or pecans for added texture.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  • Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Sprinkle some powdered sugar on top or drizzle with cream cheese frosting for added flair before serving. Serve warm or at room temperature.
Keyword cream cheese, muffins, pumpkin