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- 1 cup pure pumpkin puree - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1/2 cup vegetable oil - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon sea salt - 1/2 cup chopped walnuts or pecans - Additional toppings (whipped cream cheese, cinnamon dust) When making Easy Pumpkin Cream Cheese Muffins, gather these key ingredients first. You want to use pure pumpkin puree, not pumpkin pie filling. This gives your muffins a true pumpkin taste. Cream cheese adds a rich and smooth texture. The mix of granulated and brown sugar gives sweet depth. Eggs are essential for binding and moisture. Vegetable oil keeps the muffins soft. Finally, vanilla extract adds warmth to the flavor. Next, focus on your dry ingredients. All-purpose flour is your base. Baking powder and baking soda help the muffins rise. Ground cinnamon and nutmeg add that warm, cozy flavor we love. A pinch of sea salt balances all the sweetness. You can also add optional ingredients for extra fun. Chopped walnuts or pecans bring a nice crunch. If you like, top your muffins with whipped cream cheese or a sprinkle of cinnamon for a lovely finish. For the full recipe, check out the complete instructions. Enjoy baking these delightful muffins! - Preheat oven to 350°F (175°C). - Prepare muffin tin with liners or grease. Start by getting your oven hot. This step ensures that your muffins bake evenly. While the oven heats, grab your muffin tin. You can use paper liners or grease the tin lightly. This helps the muffins come out easily after baking. - Beat cream cheese until smooth. - Combine with pumpkin puree, sugars, eggs, oil, and vanilla. Next, take a bowl and beat the cream cheese until it is smooth. This makes it easy to mix later. Add the pumpkin puree, both sugars, eggs, oil, and vanilla extract. Stir everything together until it is well blended. The mixture should be creamy and thick. - Mix dry ingredients in a separate bowl. - Combine wet and dry mixtures without overmixing. In another bowl, mix the dry ingredients. This includes flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is evenly mixed. Now, slowly add the dry mixture to the wet ingredients. Stir gently until just combined. Don’t overmix; it’s okay if some lumps remain. - Portion batter into muffin cups. - Fill each cup two-thirds full. Using a spoon or a scoop, fill each muffin cup with batter. Aim to fill them about two-thirds full. This gives the muffins room to rise without spilling over. - Bake for 18-22 minutes. - Check doneness with a toothpick test. Place the muffin tin in the oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once baked, let them cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. For the full recipe, you can refer to the earlier sections. Enjoy your baking! - Use room temperature cream cheese: This helps it blend smoothly, making your muffins rich. - Don't overmix the batter: Mix just until combined. A few lumps will not hurt. - Check the muffins a few minutes before the timer goes off: Your oven may bake faster or slower. - Ensure ingredients are accurately measured: Too much or too little can change the muffins' texture. - Do not skip cooling the muffins in the tin: This prevents sticking and helps them set properly. - Serve warm with a dollop of whipped cream cheese: This adds creaminess and enhances flavor. - Dust with cinnamon for an inviting look: A sprinkle adds visual appeal and a touch of spice. These simple tips help make your Easy Pumpkin Cream Cheese Muffins truly delightful. For a complete recipe, check the Full Recipe section. Enjoy your baking! {{image_4}} - Add chocolate chips for a sweeter twist. This gives your muffins a fun surprise. - Incorporate dried fruit like cranberries or raisins. These add a chewy texture and extra flavor. - Substitute coconut oil for vegetable oil. This adds a slight coconut taste and healthy fats. - Use whole wheat flour for a healthier option. Whole wheat adds fiber and a nutty flavor. - Create gluten-free muffins with almond flour. This swap makes them safe for gluten-free diets. - Make vegan muffins using applesauce instead of eggs. This keeps the muffins moist and delicious. Explore these variations to make your pumpkin cream cheese muffins truly unique. For the full recipe, visit the original source. To keep your muffins fresh, place them in an airtight container at room temperature. This method keeps them soft for a few days. If you want them to last longer, refrigerate them. The cold air helps prevent spoilage and keeps them tasty for about a week. If you have extra muffins, freezing is a great option. First, wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for about three months. When you're ready to enjoy them, thaw at room temperature or pop them in the microwave for a minute or two. For a warm, fresh taste, reheat your muffins in the oven. Set the oven to 350°F (175°C) and warm the muffins for about 5-10 minutes. This method revives their soft texture. If you're in a hurry, use the microwave. Heat them for about 15-20 seconds for a quick fix. Enjoy your Easy Pumpkin Cream Cheese Muffins at their best! You can change the sugar levels in the recipe. If you want less sweetness, cut back on the granulated sugar and brown sugar. You can also use natural sweeteners, like honey or maple syrup. Just remember that this may change the texture. Taste as you mix to find the right balance for you. Pumpkin pie filling is not the same as pumpkin puree. It has added sugar and spices. If you use it, reduce the sugar in your recipe. This will help keep the muffins from being too sweet. The best way to check is with a toothpick. Stick it into the center of a muffin. If it comes out clean, your muffins are ready. You can also look for a golden brown top and a firm feel. These muffins are best enjoyed fresh. They will stay good for about 3-4 days at room temperature. Store them in an airtight container to keep them moist. For longer shelf life, put them in the fridge. In this post, we explored how to make easy pumpkin cream cheese muffins. We discussed the essential and optional ingredients, along with simple steps for making them. I shared helpful tips to avoid common mistakes and ways to customize your muffins. Remember to store the leftovers correctly to enjoy later. These muffins are a delicious treat for any occasion. You can also try the variations for exciting new flavors. Happy baking!

Easy Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these irresistible pumpkin cream cheese muffins! Made with pure pumpkin puree and creamy cheese, these delicious treats are perfect for any occasion. With easy-to-follow instructions, you'll have 12 warm, spiced muffins ready in no time. Whether for breakfast or a cozy snack, these muffins are a must-try. Click through to discover the full recipe and enjoy a festive baking adventure today!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup cream cheese, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray to prevent sticking.

    In a medium mixing bowl, use an electric mixer or a whisk to beat the softened cream cheese until it reaches a smooth and creamy consistency. Next, add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix thoroughly until all ingredients are well combined and smooth.

      In a separate bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Whisk these dry ingredients together until they are evenly distributed.

        Slowly incorporate the dry mixture into the pumpkin mixture, stirring gently until just combined. It is important not to overmix; a few lumps are perfectly fine. If desired, gently fold in the chopped walnuts or pecans for added texture.

          Using a spoon or scoop, fill each muffin cup about two-thirds full with the batter, ensuring even distribution among the cups.

            Place the muffin tin in the preheated oven and bake for 18-22 minutes. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are fully cooked.

              Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

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

                  - Presentation Tips: For a delightful serving experience, present the muffins warm with a generous dollop of whipped cream cheese on top. Sprinkle a dash of cinnamon for an extra flavor boost. Arrange the muffins on a rustic wooden board, surrounded by seasonal decorations like mini pumpkins or autumn leaves to create a stunning fall display.