Cream Cheese Pumpkin Muffins

These Cream Cheese Pumpkin Muffins are the perfect fall treat, blending the rich flavors of pumpkin with a creamy filling for a delightful twist. They’re moist, spiced just right, and ideal for breakfast or a sweet snack.

Ingredients

For the Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
5. For the cream cheese filling, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture in the center. Top with more pumpkin batter, leaving a bit of cream cheese exposed at the top.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields 12 muffins, with a total preparation and cooking time of 35 minutes.

Variations

• Add-ins: Consider mixing in chocolate chips or chopped nuts for extra texture.
• Glaze: Drizzle a simple icing made from powdered sugar and milk on top after cooling for added sweetness.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

FAQs

1. Can I use canned pumpkin puree?
   Yes, canned pumpkin works perfectly!
2. How do I ensure the cream cheese filling stays in the muffins?
   Make sure to top the filling with enough pumpkin batter to cover it.
3. Can I make these muffins ahead of time?
   Absolutely! They store well and can be made a day in advance.
4. What can I substitute for vegetable oil?
   You can use melted coconut oil or applesauce for a healthier option.
5. Can I freeze these muffins?
   Yes, freeze them in an airtight container for up to 2 months.
6. What if I don’t have all the spices?
   You can use pre-mixed pumpkin pie spice as a substitute.
7. Can I use whole wheat flour?
   Yes, whole wheat flour can be used for a healthier option, but it may change the texture.
8. How can I tell when they are done baking?
   Muffins should spring back when lightly pressed and a toothpick should come out clean.
9. What if I want a vegan version?
   Substitute eggs with flax eggs and use a dairy-free cream cheese.
10. Are these muffins suitable for kids?
    Yes, they’re a great treat for kids and can be enjoyed by the whole family!

Conclusion

These Cream Cheese Pumpkin Muffins are a delightful way to enjoy the flavors of fall. Perfectly spiced and wonderfully moist, they make for a cozy snack or breakfast option that everyone will love! Enjoy your baking!

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