Indulge in the cozy flavors of fall with these pumpkin cream cheese muffins. Each bite offers a perfect blend of spiced pumpkin and creamy cheese, making them a delightful treat for breakfast or an afternoon snack. Whether enjoyed warm from the oven or as a delicious grab-and-go option, these muffins are sure to please everyone at the table. Get ready to savor the season with this easy-to-follow recipe!
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ cup granulated sugar
– ½ cup brown sugar
– 1 cup pumpkin puree
– 2 large eggs
– ½ cup vegetable oil
– 1 tsp vanilla extract
– 4 oz cream cheese, softened
– 2 tbsp powdered sugar
Servings and Cooking Time
This recipe yields approximately 12 muffins. The preparation time is about 15 minutes, and the cooking time is 20-25 minutes.
Nutritional Value
Each muffin contains approximately 180 calories, 6g fat, 28g carbohydrates, 2g protein, and 1g fiber. This nutritional value is based on one muffin serving.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, beat the cream cheese with powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter.
- Drop a teaspoon of the cream cheese mixture into the center of each muffin.
- Top with more pumpkin batter until the cups are about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. If you prefer a dairy-free version, try using coconut cream instead of cream cheese.
Serving and Pairings
These muffins are perfect on their own but pair wonderfully with a hot cup of coffee or tea. Serve them alongside a fruit salad for a balanced breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, microwave for 10-15 seconds or warm them in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins; mix just until combined.
- Using old baking powder or soda may prevent proper rising.
- Not measuring ingredients accurately can affect texture and taste.
- Skipping the cooling time can result in muffins that stick to liners.
- Opening the oven door too early can cause muffins to sink.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Experiment with spices like ginger or cloves for added warmth.
- Let the muffins cool completely before storing.
- For a sweeter muffin, add chocolate chips or nuts.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works well and is a convenient option. Just ensure it’s pure pumpkin and not pumpkin pie filling.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking.
What should I do if the muffins are too dry?
Check your oven temperature and baking time, as overbaking can dry them out. You can also add a bit more oil or pumpkin puree next time.
Can I add other fillings?
Yes, feel free to add chocolate chips, walnuts, or other fruits for extra flavor and texture.
Conclusion
These pumpkin cream cheese muffins are not only delicious but also versatile and easy to make. Whether enjoyed fresh out of the oven or stored for later, they offer a delightful taste of fall that everyone will love. Try this recipe and share it with friends and family for a perfect seasonal treat!
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, beat the cream cheese with powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter.
- Drop a teaspoon of the cream cheese mixture into the center of each muffin.
- Top with more pumpkin batter until the cups are about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
