Cream Cheese Pumpkin Muffins

Delight in the cozy flavors of fall with these Cream Cheese Pumpkin Muffins. They are moist, flavorful, and have a delicious surprise of cream cheese filling that takes them to the next level.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, beat together the sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a separate bowl, mix the cream cheese and powdered sugar until smooth.
6. Fill each muffin cup halfway with the pumpkin batter, add a dollop of the cream cheese mixture, then cover with more pumpkin batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 18-20 minutes
• Total Time: 35-40 minutes
• Servings: Approximately 12 muffins

Variations

• Add-Ins: Consider folding in chocolate chips or chopped nuts for extra texture and flavor.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
• Spice It Up: Adjust the spices to your preference by adding ginger or allspice for a different flavor profile.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: These muffins freeze well. Wrap individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
• Reheating: To reheat, microwave for 15-20 seconds or until warmed through.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure to cook and puree the pumpkin properly for the right consistency.
2. What can I use instead of vegetable oil?
   You can substitute with melted coconut oil or applesauce for a healthier option.
3. How do I know when the muffins are done?
   A toothpick inserted into the center should come out clean when they are done.
4. Can I omit the cream cheese filling?
   Yes, you can make them without the cream cheese for a simpler muffin.
5. What can I serve with these muffins?
   They pair well with coffee, tea, or a dollop of whipped cream.
6. Can I make mini muffins instead?
   Yes, just reduce the baking time to about 10-12 minutes.
7. What if my batter is too thick?
   If it’s too thick, you can add a splash of milk to reach your desired consistency.
8. Can I make these muffins vegan?
   Substitute eggs with flax eggs and use a plant-based oil and cream cheese.
9. How should I store leftover muffins?
   Keep them in an airtight container at room temperature or refrigerate.
10. Can I add frosting on top?
    Cream cheese frosting would pair beautifully with these muffins if desired.

Conclusion

These Cream Cheese Pumpkin Muffins are perfect for breakfast, snacks, or dessert. With their fluffy texture and the delicious cream cheese surprise, they are sure to become a favorite in your household. Enjoy the warmth of pumpkin spice in every bite!

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