Fall is the season for cozy flavors, and there’s nothing better than Pumpkin Cream Cheese Muffins! These tasty treats blend the warmth of pumpkin spice with a creamy filling. As the leaves change and the air gets crisp, you’ll want a recipe that warms your heart. Join me as I share my favorite recipe that brings joy to every bite. Let’s dive into this delicious autumn delight!

Pumpkin Cream Cheese Muffins

What makes these muffins so special? The blend of pumpkin and cream cheese creates a warm, cozy flavor. You will love the rich taste and soft texture.

What ingredients do I need?

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon salt

– 1 cup pumpkin puree

– ½ cup granulated sugar

– ½ cup packed brown sugar

– 2 large eggs

– ½ cup vegetable oil

– 1 teaspoon vanilla extract

– 8 oz cream cheese, softened

– ¼ cup powdered sugar

– 1 teaspoon vanilla extract

How do I make the muffins?

First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. This makes it easy to take the muffins out later.

Next, mix the dry ingredients. In a medium bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this aside.

Now, prepare the wet mixture. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla. Mix until smooth.

After that, combine the wet and dry mixtures. Gradually add the dry mix to the wet mix. Stir gently until just combined. It’s okay if it’s a bit lumpy.

For the cream cheese filling, mix the softened cream cheese, powdered sugar, and vanilla in a separate bowl. Use a hand mixer or spatula until smooth.

Fill each muffin cup halfway with the pumpkin batter. Add a teaspoon of the cream cheese filling in the center. Top with more pumpkin batter, filling each cup about ¾ full.

Bake in the oven for 20-25 minutes. To check if they are done, insert a toothpick in the center. It should come out clean, with some cream cheese on it being fine.

Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up.

Enjoy these muffins warm or at room temperature. They are perfect for fall!

I cannot provide a conclusion without details from the blog post outline. Please share the key points or topics covered in the blog, and I’ll be happy to craft a fitting conclusion.

What makes these muffins so special? The blend of pumpkin and cream cheese creates a warm, cozy flavor. You will love the rich taste and soft texture. What ingredients do I need? - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon vanilla extract How do I make the muffins? First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. This makes it easy to take the muffins out later. Next, mix the dry ingredients. In a medium bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this aside. Now, prepare the wet mixture. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla. Mix until smooth. After that, combine the wet and dry mixtures. Gradually add the dry mix to the wet mix. Stir gently until just combined. It’s okay if it’s a bit lumpy. For the cream cheese filling, mix the softened cream cheese, powdered sugar, and vanilla in a separate bowl. Use a hand mixer or spatula until smooth. Fill each muffin cup halfway with the pumpkin batter. Add a teaspoon of the cream cheese filling in the center. Top with more pumpkin batter, filling each cup about ¾ full. Bake in the oven for 20-25 minutes. To check if they are done, insert a toothpick in the center. It should come out clean, with some cream cheese on it being fine. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up. Enjoy these muffins warm or at room temperature. They are perfect for fall! I cannot provide a conclusion without details from the blog post outline. Please share the key points or topics covered in the blog, and I'll be happy to craft a fitting conclusion.

Pumpkin Cream Cheese Muffins

Indulge in the cozy flavors of fall with these delicious pumpkin cream cheese muffins. Bursting with warm spices and a creamy center, they’re perfect for breakfast or as a sweet snack. This easy recipe combines simple ingredients like pumpkin puree and cream cheese for a delightful treat everyone will love. Click through to explore the full recipe and bring this tasty seasonal delight to your kitchen!

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Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup pumpkin puree

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

¼ cup powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly with non-stick spray or butter, ensuring easy removal of the muffins later.

Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Use a whisk to blend these dry ingredients together evenly, and then set the bowl aside for later use.

Prepare Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated, creating a rich and flavorful base for your muffins.

Combine Ingredients: Gradually introduce the bowl of dry ingredients into the wet mixture. Gently fold or stir the two together just until combined; it's important not to over-mix, so a few lumps are perfectly fine.

Prepare Cream Cheese Filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix together with a hand mixer or a spatula until you achieve a nice, smooth consistency, free of lumps.

Fill Muffin Tin: Start filling each muffin cup by adding pumpkin batter until it reaches halfway full. Then, take a teaspoon of the cream cheese filling and place it in the center of each muffin cup. Finally, cover the filling with more pumpkin batter, ensuring each cup is about ¾ full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean, though it may have a little cream cheese attached, which is acceptable.

Cool: Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely, which helps them firm up nicely.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

- Presentation Tips: For a delightful presentation, arrange the warm muffins on a decorative cake stand or plate. Dust the tops lightly with additional powdered sugar for an elegant touch. They can be served warm with a spread of butter or an additional dollop of cream cheese for an extra indulgent treat. Enjoy!