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To make these tasty muffins, gather these simple ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract (for cream cheese filling) For a little extra crunch and flair, consider these optional toppings: - Pumpkin seeds - Pecans You can easily swap ingredients if needed: - Use almond flour for gluten-free muffins. - Replace granulated sugar with coconut sugar for a healthier option. - Substitute applesauce for vegetable oil to cut calories. - Use egg replacers for a vegan option. These swaps let you customize the recipe to fit your needs while keeping it delicious! Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. This helps the muffins come out easily. In a medium bowl, whisk together these dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt Set this bowl aside. In a larger bowl, mix the wet ingredients. Combine: - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Whisk these until smooth and combined. Gradually add the dry mix to the wet mix. Stir gently just until you see no more dry flour. Be careful not to overmix, as this keeps the muffins soft. In a separate bowl, prepare the cream cheese filling. Beat together: - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract Mix until smooth and creamy. This filling adds a delightful surprise in the muffins. Fill each muffin cup about two-thirds full with the pumpkin batter. Use a teaspoon to add a dollop of the cream cheese filling on top of the batter in each cup. Then, cover this with a little more pumpkin batter. If you want, sprinkle pumpkin seeds or pecans on top for extra crunch. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy these warm for the best taste! To make great muffins, follow these tips: - Measure flour carefully. Too much flour makes muffins dense. - Mix dry and wet ingredients separately first. This helps the batter blend better. - Don’t overmix the batter. Stir until it’s just combined for fluffier muffins. - Fill muffin cups two-thirds full. This allows room for rising. - Use an oven thermometer. It ensures your oven heats accurately. Store muffins at room temperature in an airtight container. They stay fresh for about three days. For longer storage, freeze them. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. When you want one, just thaw it at room temperature. To reheat, pop a muffin in the microwave for about 10-15 seconds. This makes it warm and soft. You can also reheat muffins in an oven at 350°F for 5-7 minutes. Having the right tools helps make baking easier. Here are some must-haves: - Muffin tin: A standard 12-cup tin works best. - Paper liners: These make cleaning up easy and help muffins pop out. - Mixing bowls: Use one large and one medium bowl for mixing. - Whisk: Great for blending dry ingredients and eggs. - Rubber spatula: Perfect for folding and scraping batter. - Oven mitts: Keep your hands safe when handling hot pans. With these tips, your pumpkin cream cheese muffins will be a hit! {{image_2}} You can make these muffins gluten-free with easy swaps. Use a gluten-free flour mix instead of regular flour. You need to check that the flour mix has a binding agent, like xanthan gum. This helps hold the muffins together. Follow the same steps in the recipe. You will still enjoy the creamy filling and warm spices. To make these muffins vegan, you can swap a few ingredients. Replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes, and it will thicken up. Use plant-based cream cheese instead of regular cream cheese. You can also use coconut oil in place of vegetable oil. These changes keep the muffins moist and tasty. You can play with flavors in your muffins. Add chocolate chips or nuts for a fun twist. If you want a spicier kick, add some cayenne pepper or chili powder. For a fruity touch, toss in some raisins or dried cranberries. You can also mix in different spices, like allspice or cardamom. These choices let you create your perfect muffin. Each muffin has about 200 calories. This includes the healthy fats and sugars from the ingredients. You will find: - 80 calories from the all-purpose flour - 40 calories from the whole wheat flour - 30 calories from the brown sugar - 20 calories from the granulated sugar - 30 calories from the cream cheese - 20 calories from the vegetable oil These numbers may vary based on your specific brands and measurements. Pumpkin is a star in this recipe. It is rich in vitamins A and C. It also has lots of fiber, which helps digestion. Whole wheat flour adds more nutrients and fiber compared to white flour. Cream cheese offers calcium, which is good for bones. Using brown sugar instead of white sugar gives a slight boost in minerals. Spices like cinnamon and ginger can help with inflammation and may even boost your metabolism. If you want to control portions, use a muffin scoop. This helps keep each muffin the same size. You can also freeze extras for later. Just wrap them in plastic and store in a bag. When you want one, pop it in the microwave for a quick snack. Sharing with friends makes it easy to enjoy the muffins without overindulging. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also look for a golden-brown color on top. The muffins should spring back lightly when touched. Yes, you can freeze these muffins. Let them cool completely first. Wrap each muffin tightly in plastic wrap and place them in an airtight container. They stay fresh for about three months in the freezer. When ready to eat, just thaw at room temperature or warm in the oven. To reduce the sweetness, cut back on the brown and granulated sugar. You can use half the amount of each. Another option is to replace sugar with unsweetened applesauce. This keeps the muffins moist while lowering the sugar content. Adjusting spices like cinnamon and nutmeg can also enhance flavor without extra sugar. In this post, we explored how to make delicious pumpkin cream cheese muffins. We covered essential ingredients, preparation steps, and helpful tips for perfect results. You learned about variations for different diets and the nutritional benefits of your ingredients. Now, you can bake with confidence, knowing how to get great outcomes every time. Enjoy these muffins fresh or store them for later. Happy baking and savor each bite!

Pumpkin Cream Cheese Muffins

Indulge in the delicious flavors of fall with these Pumpkin Cream Cheese Muffins! Perfectly spiced and irresistibly moist, these muffins feature a delightful cream cheese filling that adds a rich touch. They're easy to make and are sure to impress at any gathering. Ready to elevate your baking game? Click through to explore this mouthwatering recipe and bring warmth to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for cream cheese filling)

Optional: Pumpkin seeds or pecans for topping

Instructions
 

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

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until smooth and well combined.

        Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.

          In a separate bowl, prepare the cream cheese filling by beating the softened cream cheese with the powdered sugar and the remaining 1/2 teaspoon of vanilla extract until smooth and creamy.

            Fill each muffin cup about two-thirds full with the pumpkin batter. Using a teaspoon, add a dollop of the cream cheese mixture on top of the batter in each cup, then cover with a little more pumpkin batter.

              Optionally, sprinkle pumpkin seeds or pecans on top of each muffin for added texture and presentation.

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

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

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

                      - Presentation Tips: Serve the muffins warm, dusted with a little powdered sugar, and display them on a cake stand, garnished with fresh pumpkin seeds or a sprinkle of cinnamon for a cozy fall vibe.