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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - ½ cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon vanilla extract - 4 oz cream cheese, softened to room temperature - 1 tablespoon powdered sugar - ½ cup chopped pecans (optional) The combination of these ingredients creates a rich and flavorful muffin. The dry ingredients bring structure, while the wet ones add moisture and sweetness. The cream cheese filling gives a delightful surprise in each bite. Using canned pumpkin puree makes it easy to enjoy that rich pumpkin flavor without the fuss. You can find it in most grocery stores. The spices—cinnamon, nutmeg, and ginger—add warmth and depth. For the cream cheese filling, make sure it’s soft. This helps it blend well with the powdered sugar. You can add chopped pecans for a crunchy streusel topping if you like. To make these muffins, gather all your ingredients. Each plays a key role in making them a delicious treat. Check out the Full Recipe for specific amounts and instructions to create this cozy delight. - Preheat oven to 350°F (175°C). - Prepare muffin tin with paper liners. Before you start, set your oven. This helps muffins rise well. I always use paper liners. They make cleanup easy and help with sticking. - Combine dry and wet ingredients separately. - Fold in wet ingredients into dry mixture. In one bowl, mix flour, baking powder, baking soda, salt, and spices. In another bowl, whisk together the sugars, pumpkin, oil, eggs, and vanilla. Now, gently add the wet mix to the dry mix. Stir until just combined. It’s okay if it’s a bit lumpy! - Whip cream cheese and powdered sugar. - Assemble muffins with pumpkin batter and cream cheese. In a small bowl, beat the cream cheese with powdered sugar until smooth. Next, fill each muffin liner halfway with pumpkin batter. Spoon in some cream cheese, then add more batter. Aim for about ¾ full in each liner. - Prepare streusel topping. - Sprinkle streusel on filled muffin liners. For the streusel, mix flour, brown sugar, and butter in a small bowl. Use a fork to combine until crumbly. If you like, add chopped pecans for crunch. Now, sprinkle this topping over the muffins. - Bake muffins and check doneness. - Cool down before serving. Put the muffin tin in the oven and bake for 20-22 minutes. Check doneness with a toothpick. If it comes out clean, they are ready! Let them cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious muffins! For more details, check the Full Recipe. To make the best streusel pumpkin cream cheese muffins, focus on two key points. First, avoid overmixing the batter. This keeps your muffins light and fluffy. Stir just until you see no dry flour. A few lumps are okay; they help keep the muffins tender. Second, ensure the cream cheese is at room temperature. Soft cream cheese blends well with sugar, making a smooth filling. Cold cream cheese will form lumps, which you want to avoid. Once your muffins are baked, think about how to serve them. A drizzle of honey or maple syrup adds sweetness and moisture. This little touch brings out the pumpkin flavors. You can also garnish with a sprinkle of cinnamon. It not only looks nice but adds a warm spice aroma that fits perfectly. To boost the flavor of your muffins, use fresh spices. Ground spices can lose their strength over time. Freshly ground cinnamon, nutmeg, and ginger will make a big difference. You can also consider alternative sweeteners for the filling. Honey or agave syrup can give a different taste. These tweaks will make your muffins stand out even more. For the full recipe, check out the instructions provided. {{image_4}} You can easily change the taste of these muffins. Add chocolate chips for a sweet twist. Dried cranberries also give a nice tart flavor. You could even try different nuts. Walnuts or almonds work well. Just chop them up and mix them in. If you prefer gluten-free muffins, use gluten-free all-purpose flour. This swap keeps the muffins tasty. You might need to adjust the baking time slightly. Keep an eye on them to avoid overbaking. Want a different filling? Swap the cream cheese for ricotta or mascarpone. Both make the muffins rich and creamy. You can also try flavored cream cheese. This adds a fun twist to the classic recipe. For the full recipe, check the details above. Store your muffins in an airtight container at room temperature. This keeps them fresh and tasty. Enjoy them within 2-3 days for the best quality. If you want to keep them longer, refrigerate the muffins for up to a week. For even more time, freeze them. They can last for up to 3 months in the freezer. When you're ready to enjoy a muffin, warm it up in the microwave or the oven. If you freeze them, let them thaw first. This refreshes their texture and makes them taste fresh again. For the full recipe, check out the section above. Yes, you can prepare the batter a day in advance. Store the batter in the fridge. When you are ready to bake, take it out to warm slightly. This helps the muffins rise well. You can also bake them and keep them in an airtight container for a few days. If you want a different filling, try ricotta or mascarpone cheese. Greek yogurt can work too, though it may be a bit tangy. Just mix it with some sugar to sweeten it up. This keeps the muffins moist and tasty. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If it has wet batter on it, bake a few more minutes. Keep an eye on them, so they don’t overbake. Yes, you can use fresh pumpkin puree. First, cook the pumpkin until soft, then mash or blend it. You may need a bit more or less than the canned version, so adjust the liquid in the recipe. Watch the baking time, as it may change. If your muffins turn out dense, try these tips. Make sure to measure your flour correctly. Overmixing can also cause this, so stir gently. Adding a bit more baking powder may help as well. This will make your muffins lighter and fluffier. This blog post guides you through making delicious pumpkin muffins with cream cheese filling. We explored dry and wet ingredients, including canned pumpkin and spices. You learned step-by-step instructions for mixing and baking, plus tips for perfect muffins. Variations let you customize flavors, while storage tips keep them fresh. In the end, these muffins are not just tasty; they’re fun to make. Enjoy sharing them with friends and family!

Streusel Pumpkin Cream Cheese Muffins

Savor the flavors of fall with these delicious Streusel Pumpkin Cream Cheese Muffins! Perfectly spiced and filled with a creamy center, these treats are a must-try for any pumpkin lover. Learn how to whip up this easy recipe that combines pumpkin puree with a rich cream cheese filling and a crunchy streusel topping. Click through for the full recipe and bring autumn warmth to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened to room temperature

1 tablespoon powdered sugar

½ cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin with paper liners or by lightly greasing each cup with cooking spray.

    Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Once well combined, set the bowl aside.

      Prepare the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, packed brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to blend these ingredients until the mixture is smooth and fully incorporated.

        Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Take care to avoid overmixing; it’s okay for the batter to have a few small lumps.

          Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the powdered sugar until the mixture is smooth and creamy, ensuring there are no lumps.

            Assemble the Muffins: Fill each muffin liner about halfway with the pumpkin batter. Then, spoon about 1 teaspoon of the cream cheese mixture into the center of each muffin. Top off with more pumpkin batter until the liners are filled to about ¾ full.

              Prepare the Streusel Topping: In a small bowl, mix together ¼ cup of flour, ¼ cup of packed brown sugar, and 2 tablespoons of softened butter. Using a fork or your fingers, combine the ingredients until they form a crumbly topping. If desired, fold in the chopped pecans for extra texture.

                Add Streusel to Muffins: Evenly sprinkle the streusel topping over each filled muffin.

                  Bake: Place the muffin tin in the preheated oven and bake for approximately 20-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

                    Cool Down: Let the muffins sit in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve warm, drizzling a touch of honey or maple syrup on top of each muffin. For a lovely finishing touch, garnish with a sprinkle of cinnamon to enhance the autumnal feel and visual appeal.