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For the best pumpkin cream cheese muffins, you need these key items: - 1 cup canned pumpkin puree - ½ cup cream cheese, softened - ½ cup granulated sugar - ½ cup brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ginger powder - ¼ teaspoon salt These ingredients work together to create a moist and flavorful muffin. The pumpkin puree gives a rich taste, while the cream cheese adds a nice creaminess. You can add these items to make your muffins even better: - ½ cup chopped walnuts or pecans - ¼ cup powdered sugar (for dusting) Adding nuts gives a nice crunch. Dusting with powdered sugar adds a sweet touch. Both options are tasty but not required. If you don't have some ingredients, here are some swaps: - Substitute vegetable oil with melted coconut oil for a different flavor. - Use maple syrup instead of granulated sugar for a natural sweetener. - If you need a dairy-free option, try using a dairy-free cream cheese. These substitutions can help you customize the recipe. Feel free to experiment and find what works best for you! First, set your oven to 350°F (175°C). This step is key for even baking. Next, grab a muffin tin. You can line it with paper liners or spray it lightly with non-stick spray. This helps the muffins come out easily after baking. In a mixing bowl, add ½ cup of softened cream cheese. Then, pour in ½ cup of granulated sugar and ½ cup of brown sugar. Beat these together until they are smooth and creamy. This mixture adds a sweet touch to your muffins. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Also, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ginger powder, and ¼ teaspoon of salt. Mixing these dry ingredients first helps them blend better into the batter later. Now, slowly add the dry mix to the cream cheese mixture. Stir until just combined. Remember, it’s okay to have some lumps! If you like nuts, fold in ½ cup of chopped walnuts or pecans. These add a nice crunch. Next, fill each muffin cup about ⅔ full with the batter. This gives them room to rise. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. If you want, dust them with ¼ cup of powdered sugar for a sweet finish. To get the best texture in your muffins, mix gently. After combining wet and dry ingredients, stop mixing when just combined. Overmixing leads to dense muffins. Use room temperature ingredients to help them blend better. This includes the cream cheese and eggs. If you want a lighter muffin, add a bit more baking powder. Store muffins in an airtight container. This keeps them soft and fresh. You can also wrap them in plastic wrap. If you plan to eat them later, freeze them. Just place them in a freezer-safe bag. They stay good for up to three months. When you want one, let it thaw at room temperature. To reheat muffins, use an oven or microwave. For the oven, set it to 350°F (175°C). Heat muffins for about 5-10 minutes. This warms them through and keeps the texture nice. In the microwave, heat for 10-15 seconds. This makes them warm but can change the texture slightly. Enjoy your warm muffin with coffee or tea! {{image_2}} You can make a fun twist on the classic muffins. To create pumpkin cream cheese swirl muffins, prepare the cream cheese mixture as the recipe states. Then, after mixing the batter, spoon some of the cream cheese mixture into each muffin cup. Use a toothpick to swirl it around gently, creating a beautiful pattern. This adds a creamy layer inside each muffin, enhancing the flavor. If you want a dairy-free option, swap the cream cheese for a vegan cream cheese. You can also use almond milk or oat milk instead of regular milk. For the eggs, consider using flax eggs or applesauce. This keeps the muffins moist and tasty while being friendly for those avoiding dairy. To spice things up, you can add extra flavors. Try adding chocolate chips or dried fruits like cranberries or raisins. These additions bring different textures and tastes, making your muffins more exciting. You can even use spices like cardamom or allspice for a unique twist. Each variation can give your muffins a fresh vibe, perfect for any season. Each muffin has about 200 calories. The calories come from the sugars, oils, and flour. Here’s a quick look at the breakdown: - Granulated sugar: 50 calories per muffin - Brown sugar: 50 calories per muffin - Vegetable oil: 40 calories per muffin - Cream cheese: 30 calories per muffin - All-purpose flour: 30 calories per muffin This means these muffins are tasty but also a bit rich. Enjoy them as a treat! Let’s look at some star ingredients: - Pumpkin puree: Full of fiber and vitamins A and C. Great for your eyes and skin! - Cream cheese: Adds protein and calcium, making it creamy and satisfying. - Nuts (if added): Provide healthy fats, protein, and a nice crunch. They may help keep you full longer. These muffins can be a fun way to get some nutrients! Want to make these muffins a bit lighter? Here are some tips: - Reduce granulated sugar: Use only a quarter cup instead of half. - Use less brown sugar: Cut it down to a quarter cup. - Substitute applesauce for oil: Use the same amount of applesauce as oil for fewer calories. - Skip the powdered sugar: Dusting is nice, but not needed for flavor. These changes can help you enjoy muffins while cutting back on sugar and calories. Yes, you can freeze these muffins. Let them cool completely first. Wrap each muffin in plastic wrap. Place them in a freezer bag. They will last up to three months. When you're ready to eat, thaw them in the fridge overnight. You can also warm them in the microwave for a quick snack. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Bake them for 18-20 minutes at 350°F (175°C). Keep an eye on them as baking times can vary. Cream cheese adds a rich, creamy texture. It makes the muffins moist and flavorful. If you want to skip it, use sour cream or Greek yogurt instead. This will change the taste but still yield tasty muffins. Yes, you can use fresh pumpkin. Cook it until soft and blend it into a puree. Make sure it is smooth and not too watery. Canned pumpkin is convenient, but fresh can add a unique taste. To make your muffins moist, use more pumpkin puree or add an extra egg. You can also add a bit of applesauce. Ensure you do not overmix the batter. This keeps the muffins light and fluffy. In this post, I shared how to make tasty pumpkin cream cheese muffins. We discussed key ingredients, from basics to fun flavors. I gave step-by-step baking instructions and tips for perfect texture. We also covered storage and variations, like dairy-free options and seasonal twists. Remember, these muffins are not just delicious; they can be made to fit your needs. Enjoy baking and sharing this tasty treat!

Pumpkin Cream Cheese Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Bliss Muffins! These moist and flavorful treats are made with creamy pumpkin puree and tangy cream cheese, perfect for any fall gathering or cozy morning. Discover how easy it is to whip up a batch with our simple recipe that includes spices, nuts, and a dusting of powdered sugar. Click through to explore the full recipe and bring a little bliss to your baking!
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Ingredients
  

1 cup canned pumpkin puree

½ cup cream cheese, softened

½ cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ginger powder

¼ teaspoon salt

½ cup chopped walnuts or pecans (optional)

¼ cup powdered sugar (for dusting, optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.

    In a mixing bowl, beat together the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.

      Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the cream cheese mixture. Beat until all ingredients are well combined and smooth.

        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 overmix; some lumps are okay.

            If desired, fold in the chopped walnuts or pecans for an extra crunch.

              Fill each muffin cup about ⅔ full with the batter.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Once the muffins have cooled, you can dust them lightly with powdered sugar for a sweet finishing touch if desired.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins