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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/2 teaspoon salt - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 2 eggs - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese - 1/4 cup powdered sugar - 1 tablespoon milk To create the perfect pumpkin spice cream cheese muffins, gather these ingredients first. The mix of all-purpose flour and whole wheat flour gives a nice texture. Baking powder and baking soda help the muffins rise. The spices, like cinnamon, nutmeg, and ginger, bring warmth and flavor. - Add a pinch of cloves for warmth. - Use maple extract for a sweet twist. You can spice things up! Cloves add depth, while maple extract enhances sweetness. Try these options for a unique touch. - Use gluten-free flour blends instead of all-purpose flour. - Swap cream cheese with a dairy-free alternative. If you need gluten-free muffins, swap all-purpose flour for gluten-free blends. For dairy-free, choose a creamy vegan cream cheese. These swaps keep the taste while meeting dietary needs. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a 12-cup muffin pan. Line it with paper liners or lightly grease it. This makes removing the muffins easier later. Now, let’s mix the dry ingredients. Take a large bowl. Add 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Whisk these together well. This mix gives our muffins great flavor and texture. In a separate bowl, it's time for the pumpkin mixture. Combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of packed brown sugar, 2 eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix this until it’s smooth and well combined. The pumpkin puree adds moisture and flavor. Now, we will bring everything together. Gradually add the dry mix to the pumpkin mixture. Stir gently until just combined. Don’t overmix; a few lumps are fine. Next, let's make the cream cheese filling. In a small bowl, beat together 4 oz of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of milk until smooth. To assemble, fill each muffin cup with about 2/3 of the pumpkin batter. Then add a tablespoon of the cream cheese mixture in the center of each muffin. Press it down slightly and cover it with a bit more pumpkin batter. Bake these muffins in your preheated oven for 20-25 minutes. To check if they’re ready, insert a toothpick into the muffins. If it comes out clean, they’re done. Just avoid the cream cheese filling. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. To get the best muffin texture, avoid overmixing. When you mix the batter, stop as soon as you see no dry flour. A few lumps are just fine! Overmixing can make your muffins tough, not fluffy. For even baking, place your muffin pan in the center of the oven. Rotate the pan halfway through baking for a uniform rise. This simple step makes a big difference! You can easily enhance the flavor of your muffins. Try adding nuts like walnuts or pecans for crunch. You can also mix in chocolate chips for a sweet twist. Both options complement the pumpkin spice well. For a lovely finish, dust the cooled muffins with powdered sugar. It adds a nice touch and makes your muffins look great on a serving plate. Serve them on a rustic board with a few cinnamon sticks for extra charm. If you’re short on time, make the batter ahead. You can store it in the fridge for up to 24 hours. Just remember to stir it gently before baking. You can also prepare the cream cheese filling ahead. Store it in the fridge until you're ready to use it. This way, you can enjoy warm muffins in no time! Pro Tips Use Fresh Spices: Freshly ground spices like cinnamon, nutmeg, and ginger will enhance the flavor of your muffins significantly compared to pre-ground versions. Check Muffins for Doneness: Insert a toothpick into the muffin's side, not the center, to avoid the cream cheese filling while testing for doneness. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for the best mixing and texture in your muffins. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer freshness. {{image_2}} You can change the flavor of your muffins easily. Try adding maple or caramel for a sweet twist. These flavors blend well with pumpkin and spice. You can also mix in dried cranberries or raisins. They add a nice chewiness and tartness. These additions make each bite exciting and new. Making mini muffins is a fun option. To adapt the recipe, cut the baking time down. Bake mini muffins for about 12 to 15 minutes. Keep an eye on them, as they can bake quickly. Use a toothpick to check for doneness. This way, you can enjoy bite-sized treats! You can make these muffins vegan too. Swap the eggs for flax eggs or applesauce. Use almond milk instead of regular milk. For cream cheese, try a dairy-free version. These swaps keep the muffins moist and tasty. You won’t miss the dairy at all! Enjoy your vegan treats without worry. To keep your pumpkin spice cream cheese muffins fresh, store them in an airtight container. This method helps lock in moisture. Place parchment paper between layers if stacking. This prevents sticking and keeps the muffins soft. Store at room temperature for up to three days. For longer freshness, refrigerate them. Cold storage can extend their life for a week. Freezing muffins is easy and great for later enjoyment. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. This keeps out air and protects flavor. To thaw, take a muffin out and let it sit at room temperature. You can also heat it in the microwave for a warm treat. For the best taste, consume your muffins within three days at room temperature. If refrigerated, aim to eat them within a week. Freezing extends their life to about three months. However, the flavor is best within the first month after freezing. Enjoy your muffins soon for the freshest taste! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, scoop out the seeds, and roast it until soft. Then, mash the pumpkin until smooth. You will need about one cup of fresh pumpkin puree. It may have a slightly different taste, but it will still work great. To check if your muffins are done, stick a toothpick in the center. If it comes out clean, your muffins are ready. If it has wet batter, bake a few more minutes. You want a light golden brown color on top, too. To make these muffins healthier, try these tips: - Use less sugar. You can cut both sugars by a third. - Swap half the oil for unsweetened applesauce. This adds moisture with fewer calories. - Add nuts or seeds for extra fiber and protein. - Use whole wheat flour for more nutrients. This blog covers key steps to make delicious pumpkin spice muffins. We discussed the must-have ingredients and useful substitutions. You learned how to preheat your oven and mix the batter. Plus, I shared tips for a perfect bake. Remember, you can tweak the recipe to suit your taste. Whether you enjoy mini muffins or a vegan version, the choice is yours. Enjoy baking and sharing these treats, and don’t forget to experiment with flavors!

Pumpkin Spice Cream Cheese Muffins

Deliciously spiced muffins with a creamy cheese center, perfect for autumn.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease lightly.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  • Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • In another small bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth.
  • Fill each muffin cup with about 2/3 of the pumpkin muffin batter. Then, add a tablespoon of the cream cheese mixture into the center of each muffin, pressing it down slightly. Top with a little more pumpkin batter until just covered.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffins comes out clean (avoiding the cream cheese).
  • Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dust the cooled muffins with a light sprinkle of powdered sugar and serve on a rustic wooden board or stand with a few cinnamon sticks for an autumn vibe.
Keyword autumn, cream cheese, muffins, pumpkin, spice