Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp salt; 1 cup pumpkin puree; 0.75 cups granulated sugar; 0.5 cup vegetable oil; 2 large eggs; 8 oz cream cheese, softened

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What are some of the best Pumpkin Cream Cheese Muffins? They’re basically autumn in every bite! What’s a pumpkin muffin without the cream cheese? What is the filling baked right in? What’s like a pumpkin spice latte and cheesecake with ice cream? I think if you love banana bread, you absolutely need to try this, this recipe will become an instant favorite. The first time I made these, they disappeared from the counter faster than you can say “pumpkin”.

What is Pumpkin Cream Cheese Muffins?

These are not your average muffins. Think of them as mini pumpkin loaf cakes with a delightful surprise inside. What’s a spiced pumpkin muffin batter with Cream Cheese Filling? Is it good to swirl in before baking? This adds a burst of richness and tang that perfectly complements the pumpkin spice. What’s the best part? All baked into a single, easy-to-eat package! What are some ways to spice up a fall muffin?

Why you’ll love this recipe?

Okay, where do I even begin? There are so many reasons to adore these muffins. First and foremost, the flavor is out of this world! The warm spices of cinnamon, nutmeg, and ginger mingle beautifully with the sweet pumpkin and tangy Cream Cheese. It’s a party in your mouth!

What are some of the best muffins you have ever made? I don’t need to be a professional baker to make these. What are some easy recipes to follow? I’ve taught my niece to bake these and they are her go to treat to take to gatherings! What is a perfect afternoon of baking to bring loved ones together?

And let’s not forget about the cost! What are the ingredients for pumpkin puree? What is the best dessert to impress on a budget? What I love most about these are the versatility. Enjoy them for breakfast with coffee, as a mid-afternoon snack, or even as dessert after dinner. What are some great gift ideas for friends and neighbors? I actually made a batch for my book club, and they were gone before we even got to the chapter. What are some of the best snacks to bring your loved ones together?

How do you make pumpkin cream cheese muffins?

Quick Overview

How do I make muffins? How do you mix dry and wet ingredients together? What is pumpkin batter? What’s the best way to make Cream Cheese filling? What happens when you layer the batter and filling in the muffin cups? A little bake time in the oven, and you’re rewarded with golden brown, delicious pumpkin cream. What are cheese muffins Is the aroma worth the effort? Is this recipe easy to make?

Ingredients

For the Main Batter: Why is there a
* 1 12 cups all-purpose flour: Make sure to spoon and level it for accurate measurement! * 1 teaspoon baking soda: This gives the muffins a lovely lift. Is 1 teaspoon ground nutmeg the same as Pumpkin Pie? * 14 teaspoon ground ginger: A little kick of spice. * 2 teaspoon salt: Balances the sweetness. What is the flavor of brown sugar? Canola oil works great too. * 1 cup pumpkin puree: Not pumpkin pie filling! * 2 large eggs: At room temperature for better emulsification. What’s the best flavor for you?

For the Filling:
* 4 ounces Cream Cheese: Softened to room temperature. This is crucial for a smooth filling. * 14 cup granulated sugar: Adds sweetness to the filling. Adds richness and helps bind the filling. * 12 teaspoon vanilla extract: What are the benefits of cream cheese?

For the Glaze:
* 1 cup powdered sugar: Adds a touch of sweetness and beautiful finish. * 12 teaspoon vanilla extract: Enhances the glaze flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. If you don’t have liners, grease the muffin tin well with cooking spray. Why do muffins stick? I always do this first so the oven is hot and ready to go when the batter is ready.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. How do you whisk baking soda into muffins? This is super important, don’t skip it!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth. Set aside. Make sure the eggs are well incorporated to create a smooth batter. I always like to use room temperature eggs for this. How do you set out your ingredients when you start gathering them? What is the perfect temperature?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough muffins. A few streaks of flour are okay. Don’t beat the batter, just gently stir it together until it’s almost mixed, but not quite!

Step 5: Prepare Filling

In a small bowl, beat together the softened Cream Cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps in the filling. I always make sure my cream cheese is soft before trying to use it for baking!

Step 6: Layer & Swirl

How do you make pumpkin muffins? Spoon about 2 tablespoons of the batter into each muffin liner. Dollop about 1 tablespoon of Cream Cheese Filling on top of the batter. Use a toothpick or knife to swirl the filling into the batter. Don’t over-swirl, or the filling will disappear! You want a nice marbling look!

Step 7: Bake

Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. What is the best way to keep an eye on your ovens temperature? Mine tend to be perfect at 19 minutes, but I’ve had ovens where it takes 22 minutes. I always check around 18 to be sure.

Step 8: Cool & Glaze

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the muffins. Don’t glaze them if they are warm, they will melt and it wont look as pretty!

Step 9: Slice & Serve

What are the best muffins to make within a few days? What are the best ways to enjoy a warm cup of tea? I think they look the prettiest when you cut them in half to show off the Cream Cheese swirl!

What are some good ways to serve it with?

What are some of the best Pumpkin Cream Cheese Muffins? Right accompaniments.

For Breakfast: Pair them with a strong cup of dark roast coffee. The bitterness of the coffee balances the sweetness of the muffins perfectly. You can also serve them with a side of fresh fruit like berries or sliced apples for a more complete breakfast.

For Brunch:What are some of the best muffins to serve at brunch? Arrange them on a tiered serving platter alongside other brunch favorites like quiche, croissants, etc. Serve with whipped cream, and serve with your choice of cheese. What is the best fruit salad? Serve with mimosas or sparkling cider for a festive touch.

As Dessert:What are some great after-dinner muffins? Serve warm with vanilla ice cream or whipped cream. Is it a good idea to drizzle these with caramel sauce?

For Cozy Snacks: Enjoy these muffins as a cozy afternoon snack with a warm beverage. Pair them with a chai latte, hot chocolate, or a cup of herbal tea. They are also great for packing in lunchboxes or taking on road trips.

My family loves to have these on Thanksgiving morning while we prep the feast. It’s a great way to get in the holiday spirit and enjoy a delicious treat before the big meal! These are perfect with tea on a cool fall evening!

How do I make a Pumpkin cream cheese muffin?

How do I take my Pumpkin Cream Cheese Muffin game to the next level? What are some tips to achieve muffin perfection?

Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined, and don’t worry about a few streaks of flour. I always make sure to use a light hand when mixing. If it’s taking too long to mix, try mixing on the lowest setting on your mixer or by hand to be sure not to overmix.

Swirl Customization Get creative with your swirling technique! Use a toothpick, knife, or even a skewer to create different patterns in the batter. You can try a simple swirl, a figure-eight, or even a more intricate design. Just be careful not to over-swirl, or the filling will disappear. I like to drag the toothpick in an “S” shape across the muffin for an easy design!

Ingredient Swaps:Don’t be afraid to experiment with new ingredients! Can you substitute brown sugar for granulated sugar? Can you add dried fruit to the batter? I tested this with almond milk and it actually made it even creamier! I am a fan of using less sugar too to cut back on the sweetness, I usually reduce it by about half.

Baking Tips:For evenly baked muffins, make sure to position your oven rack in the center of the oven. If you have a muffin tin, you can rotate it halfway through baking to ensure even browning. Use a toothpick to test for doneness. If the toothpick comes out with wet batter, bake for a few more minutes. If it comes out clean, the muffins are ready. My oven runs a little hot, so I always bake my muffins on the middle rack!

Glaze Variations: Get creative with your glaze! You can add different extracts, such as almond or maple, for a unique flavor. You can also add a pinch of cinnamon or nutmeg to the glaze for a warm, spicy twist. If you want a thicker glaze, add more powdered sugar. If you want a thinner glaze, add more milk. I like to add a little lemon zest to mine for a bright flavor!

I’ve learned that patience is key when it comes to making these muffins. Don’t rush the process, and take your time to follow the steps carefully. The result will be well worth the effort! It might feel like it’s taking a long time, but it is worth it for such an amazing dessert!

Storing and Reheating Tips

Want to keep your Pumpkin Cream Cheese Muffins fresh and delicious? Here are some storage and reheating tips:

Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. To prevent them from drying out, place a piece of bread in the container to absorb moisture. I always put a paper towel in the container to make sure that it stays fresh and doesn’t dry out!

Refrigerator Storage: For longer storage, store the muffins in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving. I usually wrap them individually in plastic wrap before placing them in the container. I wouldn’t suggest storing them in the fridge for more than 5 days as the moisture will start to make the muffin soggy!

Freezer Instructions: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature. Be sure to completely wrap them otherwise they will get freezer burn!

Glaze Timing Advice: If you plan to freeze the muffins, it’s best to glaze them after thawing. This will prevent the glaze from becoming soggy or sticky. I find it easier to freeze them without glaze for the best possible texture, then add glaze right before serving!

The great thing about these is that you can easily prepare them and store them away for later! I know how much of a hassle it can be to prepare desserts right before an event, and this takes all the pressure off you!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. I recommend using a 1:1 gluten-free baking flour. You may need to add a little extra liquid (about 1-2 tablespoons) to the batter to achieve the right consistency. Keep an eye on the muffins while they bake, as gluten-free flours tend to bake faster. I have a friend who is gluten free and she has tried it with Bob’s Red Mill and it works perfectly!

Do I need to peel the pumpkin?

No, you don’t need to peel the pumpkin. This recipe uses pumpkin puree, which is already peeled and cooked. Just make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. It is much easier to use pureed pumpkin to make this recipe a breeze!

Can I make this as muffins instead?

Yes, these make great muffins! Reduce the baking time to about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check them frequently, as baking times may vary depending on your oven. I love making these into mini muffins for the perfect bite sized snack!

How can I adjust the sweetness level?

If you prefer a less sweet muffin, you can reduce the amount of sugar in the batter and filling. Start by reducing the sugar by 1/4 cup in both the batter and the filling. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor and texture of the muffins. I always reduce the sweetness as I feel like the glaze is sweet enough as is and there is not much need to over do it on the sugar!

What can I use instead of the glaze?

If you’re not a fan of glaze, you can dust the muffins with powdered sugar or sprinkle them with cinnamon sugar. You can also top them with a dollop of whipped cream or a scoop of ice cream. If you’re feeling fancy, you can even drizzle them with caramel sauce or chocolate syrup. There’s so many things that go well with the flavor of pumpkin and cream cheese, it’s hard to go wrong!

Final Thoughts

I hope you give these Pumpkin Cream Cheese Muffins a try! They’re truly one of my favorite fall treats, and I know you’ll love them just as much as my family does. They’re easy to make, packed with flavor, and perfect for any occasion. If you enjoy this recipe, be sure to check out my other pumpkin recipes, like my pumpkin pie bars and pumpkin spice cookies. Happy baking! Can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And don’t forget to rate the recipe if you enjoyed it! Feel free to share any variations that you made!

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