Indulge in the warm, comforting flavors of fall with these pumpkin cream cheese muffins. Perfect for breakfast or a cozy afternoon snack, these muffins are a delightful blend of moist pumpkin and rich cream cheese. With a swirl of cream cheese filling, each bite is a heavenly combination that will leave you craving more. Easy to make and sure to impress, these muffins are a must-try this season!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the pumpkin mixture, stirring until just combined.
- In a small bowl, mix softened cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter.
- Add a dollop of cream cheese mixture on top of the batter in each cup.
- Top with remaining pumpkin batter, covering the cream cheese.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace the sugar for a natural sweetener.
Serving and Pairings
These muffins pair wonderfully with a warm cup of coffee or tea. They also make a great addition to a brunch spread or as a sweet treat for a cozy gathering.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for a few seconds before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins; mix just until combined.
- Using too much flour can make muffins dry; measure accurately.
- Not preheating the oven can affect baking time and texture.
- Skipping the cream cheese filling means missing out on the best part!
- Removing muffins from the pan too soon can cause them to break.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Room temperature ingredients blend better.
- Make a double batch and freeze extras for later.
- Add nuts or chocolate chips for extra texture.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree made from roasted pumpkin. Just ensure it’s well-drained to avoid excess moisture in the batter.
What can I use instead of eggs?
You can substitute eggs with flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I add chocolate chips to the muffins?
Absolutely! Fold in 1/2 cup of chocolate chips to the batter before baking for a delightful twist.
How should I store leftover muffins?
Store them in an airtight container at room temperature or refrigerate for longer freshness.
Conclusion
These pumpkin cream cheese muffins are a delightful treat for any occasion. With their moist texture and creamy filling, they perfectly capture the essence of fall. Whether enjoyed fresh out of the oven or saved for later, they are sure to please your taste buds and warm your heart.
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the pumpkin mixture, stirring until just combined.
- In a small bowl, mix softened cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter.
- Add a dollop of cream cheese mixture on top of the batter in each cup.
- Top with remaining pumpkin batter, covering the cream cheese.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
