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To make these tasty pumpkin cream cheese muffins, you will need: - 1 cup pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 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 - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) These ingredients blend together to create a soft, moist muffin with a sweet, creamy core. If you want to change things up, there are easy swaps for some ingredients: - Pumpkin puree: You can use butternut squash puree or sweet potato puree. - Cream cheese: Try using Greek yogurt for a lighter option. - Granulated sugar: You can replace it with coconut sugar or honey. - Vegetable oil: Applesauce or melted coconut oil works well too. - All-purpose flour: Use whole wheat flour or a gluten-free blend for a healthier muffin. These substitutions keep the muffins delicious while fitting your needs. Each muffin gives you a good balance of nutrients. Here’s a quick look at the nutrition: - Calories: About 180 - Total Fat: 7g - Saturated Fat: 2g - Cholesterol: 35mg - Sodium: 150mg - Total Carbohydrates: 25g - Dietary Fiber: 1g - Sugars: 10g - Protein: 3g This muffin is a treat that satisfies your sweet tooth and provides energy. Enjoy the flavors while knowing they bring some nutrients too! For the full recipe, you can check the link provided above. First, gather all your ingredients. You will need pumpkin puree, cream cheese, sugars, oil, eggs, and vanilla. In a large bowl, mix the pumpkin puree and cream cheese. Add both sugars and mix until smooth. Then, pour in the vegetable oil and crack in the eggs. Stir until well blended. Next, add the vanilla extract for flavor. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Slowly combine the dry mix with the wet mixture. Be careful not to overmix. If you like, fold in chopped walnuts or pecans for a nice crunch. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray. Fill each muffin cup about two-thirds full with batter. This helps them rise nicely without spilling over. Bake in the oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready! Once baked, let the muffins cool in the tin for about five minutes. Then, transfer them to a wire rack. This helps them cool evenly. For serving, you can dust the muffins with powdered sugar. Or, add a dollop of cream cheese frosting on top for an extra treat. Enjoy these muffins fresh for the best flavor! For the full recipe, check out the details above. To make your muffins light and fluffy, mix gently. Overmixing can lead to tough muffins. Combine your wet and dry ingredients until just blended. This keeps the muffins soft. Also, let the batter rest for five minutes before baking. This small wait helps your muffins rise better. One mistake is skipping the oven preheating. Always preheat to 350°F to ensure even baking. Another common error is not measuring flour correctly. Use the spoon and level method. Scoop flour into a measuring cup, then level it off. This step helps avoid dense muffins. Lastly, check for doneness with a toothpick. If it comes out clean, your muffins are ready. To make your muffins even more delicious, add extras! Consider mixing in chocolate chips or dried fruit. Nuts can add a nice crunch, too. A dash of pumpkin spice enhances the pumpkin flavor. You can also swirl in extra cream cheese for a richer taste. For the full recipe, follow the link! {{image_2}} You can make these muffins gluten-free with a few easy swaps. Use a gluten-free flour blend instead of all-purpose flour. This blend often contains rice flour, tapioca flour, and xanthan gum. Check the package for the right amount to use. The taste and texture will still be great. You'll enjoy the same rich pumpkin flavor without the gluten. To make vegan pumpkin cream cheese muffins, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes to thicken. Use a vegan cream cheese instead of regular cream cheese. This way, you keep the creamy filling while staying plant-based. The muffins will still taste delicious and moist. You can add fun flavors to your muffins. Try folding in chocolate chips for a sweet twist. Dark chocolate pairs well with pumpkin. You can also add spices like cloves or cardamom for more warmth. For a nutty crunch, toss in some chopped nuts. Each of these options makes your muffins unique and even more tasty. Check out the Full Recipe for ways to mix and match! To keep your Pumpkin Cream Cheese Muffins fresh, store them in an airtight container. This helps keep moisture in and stops them from drying out. Place a paper towel at the bottom of the container to absorb any extra moisture. These muffins will stay fresh for about three days at room temperature. If you want to extend their life, consider refrigerating them. In the fridge, they can last up to a week. Freezing muffins is easy and works great! First, let the muffins cool completely. Then wrap each muffin in plastic wrap. After wrapping, place them in a freezer bag or a container. Make sure to remove as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat one, just thaw it at room temperature or microwave it for a few seconds. Reheating your muffins is simple. If you want a warm muffin, microwave it for about 10-15 seconds. This will make it soft and delicious again. If you prefer a crispier texture, pop it in a toaster oven for about five minutes. Enjoy your muffins warm for the best flavor! Remember, you can find the full recipe to make these tasty treats again. Pumpkin cream cheese muffins last about 3 to 5 days at room temperature. Store them in an airtight container. If you want them fresh for longer, keep them in the fridge. They can last up to a week when chilled. You can also freeze them for up to three months. Just make sure they are well-wrapped. Yes, you can use canned pumpkin puree. It saves time and works well in this recipe. Just make sure it's pure pumpkin and not pumpkin pie filling. Canned pumpkin gives a smooth texture and rich flavor. If using fresh pumpkin, cook and puree it first for the best result. You can use Greek yogurt as a great substitute for cream cheese. It adds creaminess and a slight tang. Another option is mascarpone cheese, which has a similar texture. For a non-dairy choice, consider using vegan cream cheese. It works well and keeps the muffins moist and tasty. For more details, check out the Full Recipe for pumpkin cream cheese muffins. You now have all the tools to make delicious pumpkin cream cheese muffins. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to experiment with flavors for your perfect muffin. Storage tips will help keep them fresh longer. I hope you feel confident to try these recipes. Enjoy baking and share them with others!

Pumpkin Cream Cheese Muffins

Indulge in the autumn flavors with these delightful pumpkin cream cheese muffins! Bursting with sweetness and warmth, this easy recipe combines pumpkin puree and creamy cheese for the perfect cozy treat. Whether enjoyed for breakfast or as a snack, these muffins are sure to impress. Ready to bake? Click through to explore the full recipe and elevate your baking game! Perfect for sharing with family and friends!
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Ingredients
  

1 cup pumpkin puree

1/2 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 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

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

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

    In a large mixing bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

      In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or pecans.

          Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.

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

              Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

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

                  - Presentation Tips: Dust the muffins lightly with powdered sugar before serving or top with a dollop of cream cheese frosting for an extra indulgent treat.