![- 1 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/4 cup chopped walnuts or pecans (optional) Gathering the right ingredients is key for great pumpkin cream cheese muffins. I love using canned pumpkin puree because it saves time. Make sure your cream cheese is soft. This will help it blend well with the sugars. You need granulated sugar and brown sugar for sweetness and depth. Vegetable oil keeps the muffins moist. Then, you’ll need large eggs for binding. Vanilla extract adds a nice touch of flavor. For the dry mix, you’ll need all-purpose flour, baking powder, and baking soda for rise. Ground cinnamon and nutmeg bring warmth. A pinch of salt enhances all these flavors. If you like nuts, add walnuts or pecans for crunch. This recipe is simple and perfect for fall. You can find the full recipe for more details on how to prepare these tasty treats. - Step 1: Preheat oven and prepare muffin tin First, set your oven to 350°F (175°C). This temperature is perfect for baking. Next, line your muffin tin with paper liners or grease it well. This helps the muffins come out easily. - Step 2: Mix wet ingredients In a large bowl, mix the softened cream cheese, granulated sugar, and brown sugar. Use an electric mixer to beat them until smooth. This mix gives the muffins a rich flavor. Then, add the canned pumpkin, vegetable oil, eggs, and vanilla extract. Mix well until it looks creamy and smooth. - Step 3: Combine dry ingredients In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step is key to making sure your muffins rise well. Mixing these dry ingredients evenly helps create a fluffy texture. - Step 4: Incorporate dry and wet mixtures Gradually add the dry mix to the wet mix. Use a spatula to fold it in gently. Be careful not to overmix; a few lumps are okay. If you want some crunch, fold in the walnuts or pecans now. - Step 5: Fill muffin tin and bake Spoon the batter into the muffin tin. Fill each liner about two-thirds full. This gives the muffins room to rise. Bake them for about 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! - Step 6: Cooling and serving suggestions Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack. This helps them cool evenly. Serve the muffins warm. You can sprinkle them with powdered sugar or add a dollop of whipped cream cheese frosting for a special treat. - Prep time: 15 minutes - Cook time: 20 minutes - Total time: 35 minutes For the full recipe, check the ingredients section above. Enjoy your baking! - Avoid overmixing the batter: Mix until just combined. Overmixing makes muffins tough. - Choosing the right pumpkin puree: Use canned pumpkin puree. It has a smooth texture. Fresh pumpkin can be watery and change the taste. - Vegan or gluten-free alternatives: Substitute eggs with flaxseed meal. Use gluten-free flour instead of all-purpose flour. - Flavor variations (spices, nuts, chocolate chips): Try adding ginger or cloves for warmth. Mix in chocolate chips or nuts like pecans for crunch. - Ideal serving suggestions: Serve muffins warm for the best flavor. Pair them with coffee or tea for a delightful treat. - Garnishing ideas for a festive look: Dust with powdered sugar. Top with cream cheese frosting or a sprinkle of cinnamon. For a special touch, add some fall-themed decorations around the plate. {{image_2}} The traditional recipe for pumpkin cream cheese muffins is a true delight. It combines sweet pumpkin with rich cream cheese. This mix creates a soft, moist treat. You can enjoy these muffins warm or cold. Each bite bursts with flavor, making it a favorite for many. If you prefer a vegan version, you can swap out a few ingredients. Use plant-based cream cheese instead of regular cream cheese. Replace eggs with flaxseed meal or applesauce. These changes keep the muffins tasty and soft. You won't miss the original version at all! Want to add a little extra fun? Add chocolate chips to the batter. The sweet chocolate pairs well with the pumpkin flavor. You can also use nuts like walnuts or pecans. These nuts add a nice crunch and earthy flavor. Just fold them in gently before baking. You can get creative with seasonal themes. For the holidays, try adding spices like ginger or cloves. These spices will warm up your muffins. You can also decorate them with festive toppings. In summer, you might want a fruity twist. Consider adding fresh berries or diced peaches. This gives a bright, fresh taste to your muffins. Try these variations to keep your baking exciting! For the full recipe, check out the [Full Recipe]. To keep your muffins fresh, store them in an airtight container. This helps keep moisture in and air out. You can also line the container with paper towels. This way, the towels absorb any extra moisture. If you want to store them in the refrigerator, place the muffins in a sealed bag or container. The fridge can help them stay fresh longer, but they may dry out. Enjoy them within a week for the best taste. You can freeze these muffins for later. First, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This keeps them tasty and safe from freezer burn. When you want to eat one, take it out and let it thaw. You can leave it on the counter or thaw it in the fridge overnight. To reheat, pop it in the microwave for about 20-30 seconds. This warms it up nicely. At room temperature, these muffins last about 2-3 days. Keep them in a cool, dry place. If they stay in a warm area, they may spoil faster. Look for signs of spoilage. If the muffins smell off or have visible mold, throw them away. Enjoy your tasty Pumpkin Cream Cheese Muffins while they are fresh! For the full recipe, check out the earlier section. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin! Just cook and puree it first. Fresh pumpkin gives a nice taste. Make sure to remove excess water to avoid a wet batter. What can I use instead of cream cheese? You can swap cream cheese with Greek yogurt or silken tofu. Both add creaminess. They also reduce fat while keeping your muffins moist. Can I lower the sugar content? Yes, you can reduce the sugar! Cut down by a quarter or use a sugar substitute. Just remember that this may change the taste slightly. How can I make these muffins healthier? To make them healthier, use whole wheat flour instead of white flour. You can also add in some oats for fiber. Adding applesauce can replace some oil too! Why is my batter too thick? If your batter is thick, it could be due to too much flour. Measure carefully! Adding a bit of milk can help make it smoother if needed. What can I do if the muffins are too dense? Dense muffins can happen if you overmix the batter. Mix just until combined. If they are still dense, check your baking powder and baking soda for freshness. You learned about making Pumpkin Cream Cheese Muffins. We covered ingredients, steps, and tips. I shared how to customize your muffins for your taste and dietary needs. Remember to store them for freshness and ask any questions as you bake. Enjoy your delicious muffins! They are perfect for sharing or enjoying alone. Happy baking!](https://mysavedrecipe.com/wp-content/uploads/2025/07/e987f466-f52e-433d-adc2-5792aa253325-250x250.webp)
Pumpkin Cream Cheese Muffins
Indulge in the deliciousness of Pumpkin Cream Cheese Muffins with this easy recipe that combines the rich flavors of pumpkin and creamy frosting. Perfect for fall, these muffins are a delightful treat for breakfast or a snack! With simple ingredients and step-by-step instructions, you’ll have warm, fluffy muffins ready in no time. Click through to explore the full recipe and get baking today!