Oh my goodness, let me tell you about these pumpkin cream cheese muffins! They are like little bites of fall, bursting with rich flavor and warmth. Every time I bake them, my kitchen fills with that comforting aroma of spices, and honestly, it feels like a cozy hug. What makes these muffins really special is the creamy surprise right in the middle. I remember the first time I made them; I was hosting a gathering, and they disappeared in minutes! The combination of moist pumpkin and velvety cream cheese is simply irresistible. Trust me, whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to put a smile on your face and make your taste buds dance!
Ingredients for Pumpkin Cream Cheese Muffins
- 1 1/2 cups all-purpose flour – this is your base for those fluffy muffins.
- 1 teaspoon baking powder – helps them rise perfectly!
- 1/2 teaspoon baking soda – adds extra lift and lightness.
- 1/2 teaspoon salt – just a pinch to enhance all the flavors.
- 1 teaspoon ground cinnamon – gives that warm, cozy spice.
- 1/2 teaspoon ground nutmeg – adds a lovely depth of flavor.
- 1/2 cup granulated sugar – for sweetness that balances the pumpkin.
- 1/2 cup brown sugar – brings a touch of caramel richness.
- 1/2 cup vegetable oil – keeps the muffins moist and tender.
- 1 cup canned pumpkin puree – the star ingredient, of course!
- 2 large eggs – binds everything together beautifully.
- 1 teaspoon vanilla extract – enhances the overall flavor.
- 8 ounces cream cheese, softened – for that luscious, creamy center.
- 1/4 cup powdered sugar – sweetens the cream cheese filling to perfection.
How to Prepare Pumpkin Cream Cheese Muffins
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). While it warms up, grab your muffin tin and line it with paper liners or give it a good spray with non-stick cooking spray. This little step ensures your muffins slide out easily when they’re baked to perfection!
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients well is crucial because it evenly distributes the leavening agents and spices, ensuring every bite is packed with that delightful flavor and fluffiness you’re after!
Combine Wet Ingredients
Now, in a large mixing bowl, beat together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. You want this mixture to be smooth and well combined—think about a lovely, thick batter that’s just begging to be mixed with those dry ingredients!
Incorporate the Mixtures
Next, gently fold the dry ingredients into the wet ingredients until just combined. It’s important not to overmix here! You want to keep that muffin batter light and airy, so a few lumps are perfectly okay. Trust me, your muffins will thank you!
Prepare the Cream Cheese Filling
In a separate bowl, blend the softened cream cheese and powdered sugar until it’s smooth and creamy. This filling is what makes your muffins so special, so take your time to get it nice and velvety—it’s going to be the star of the show!
Assemble the Muffins
Time to put it all together! Fill each muffin cup halfway with the pumpkin batter, then add a generous dollop of that dreamy cream cheese filling right in the center. Top it off with more batter until each cup is about two-thirds full. This layering technique ensures you get that wonderful cream cheese surprise in every bite!
Bake and Cool
Pop those muffins in the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. The aroma wafting through your kitchen during this time? Pure bliss!
Tips for Success with Pumpkin Cream Cheese Muffins
To really nail these pumpkin cream cheese muffins, here are my top tips! First, make sure your ingredients are at room temperature—this helps everything mix together more smoothly and results in a lovely, tender muffin. If you can, use fresh pumpkin puree instead of canned for an extra burst of flavor! Also, don’t skip the cream cheese filling; it’s what makes these muffins so indulgent! And remember, avoid overmixing your batter; a few lumps are totally fine! Lastly, let them cool a bit before diving in—this enhances their flavor and texture. Trust me, they’ll be worth the wait!
Nutritional Information
These delightful pumpkin cream cheese muffins are not only delicious but also relatively wholesome! Each muffin is estimated to contain about 200 calories, with roughly 9 grams of fat, 3 grams of protein, and 29 grams of carbohydrates. They also pack in about 10 grams of sugar and 1 gram of fiber. Keep in mind that these values can vary based on specific ingredients and portion sizes, so it’s always a good idea to check your own measurements if you’re tracking your intake. Enjoying one of these muffins is certainly a tasty treat, and they can fit nicely into a balanced diet!
Serving Suggestions
These pumpkin cream cheese muffins are fantastic on their own, but if you want to elevate your meal experience, try pairing them with a warm cup of spiced chai or a cozy latte. They also make a delightful addition to a fall brunch spread alongside some creamy Greek yogurt topped with honey and nuts. For a sweet twist, serve them with a drizzle of maple syrup or a dollop of whipped cream. Trust me, these combinations will make your muffin moment even more special, and your guests will absolutely love it!
FAQ About Pumpkin Cream Cheese Muffins
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin puree can add a wonderful flavor to your muffins. Just make sure it’s well cooked and blended until smooth. It might require a little extra work, but it’s so worth it!
What if I don’t have ground nutmeg?
No worries at all! You can simply omit it or use a pinch of allspice or ginger as a substitute. The muffins will still taste fantastic!
Can I make these muffins ahead of time?
Yes! These pumpkin cream cheese muffins are perfect for meal prep. Just store them in an airtight container in the fridge for up to a week. They also freeze beautifully, so you can enjoy them later!
How do I know when they’re done baking?
To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready! If it’s wet, give them a couple of extra minutes.
What’s the best way to store leftovers?
Store your muffins in an airtight container at room temperature for a couple of days, or in the fridge for about a week. They can also be frozen for up to two months—just thaw them overnight before enjoying!
Storage & Reheating Instructions
To keep your pumpkin cream cheese muffins fresh and delicious, store any leftovers in an airtight container. They’ll last at room temperature for a couple of days, but if you want to extend their life, pop them in the fridge where they’ll stay tasty for about a week. If you decide to freeze them (which I highly recommend!), wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months. When you’re ready to enjoy one, just thaw it overnight in the fridge, or pop it in the microwave for about 15-20 seconds for a warm treat!
Pumpkin bread with maple cream cheese filling is another delightful way to enjoy the flavors of fall!
Imprimer
Pumpkin Cream Cheese Muffins: 7 Irresistible Baking Tips
- Temps Total: 35 minutes
- Rendement: 12 muffins 1x
- Alimentation: Végétarien
Description
Delicious pumpkin cream cheese muffins with a rich flavor.
Ingrédients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated and brown sugar with oil, pumpkin, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a separate bowl, blend cream cheese and powdered sugar until smooth.
- Fill muffin cups halfway with batter, add a dollop of cream cheese mixture, then top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- These muffins freeze well.
- Use fresh pumpkin if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Baking
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 200
- Sucre: 10g
- De Sodium: 180mg
- La graisse: 9g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 29g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: pumpkin cream cheese muffins
