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- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger The dry ingredients create the muffin's base. All-purpose flour gives structure. Baking soda and baking powder help the muffins rise. Salt enhances flavor, while spices add warmth and a lovely aroma. - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The wet ingredients bring moisture and flavor. The sugars sweeten the muffins. Vegetable oil keeps them soft. Eggs bind everything together. Canned pumpkin puree adds rich taste and color, while vanilla extract brightens the flavor. - 8 oz cream cheese, softened - ¼ cup granulated sugar - 1 teaspoon vanilla extract - 1 egg yolk The cream cheese filling is the star of these muffins. Softened cream cheese makes it smooth. Sugar adds sweetness, while the egg yolk helps it set. Vanilla extract gives the filling a tasty kick. Each ingredient plays a key role. Together, they create a warm, spiced muffin with a creamy surprise inside. 1. Preheat your oven to 350°F (175°C). This step is crucial for even baking. 2. Line your muffin tin with paper liners. You can also grease it with cooking spray. This keeps the muffins from sticking. 1. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. 2. Add spices like cinnamon, nutmeg, and ginger. These will bring warm flavors to the muffins. 1. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. 2. Stir until the mixture is smooth and creamy. This will make your muffins moist. 1. Gradually add the dry ingredients to the wet mixture. 2. Stir gently until just combined. Don't worry about lumps; overmixing can make muffins tough. 1. In a separate bowl, beat the cream cheese until it’s smooth. 2. Add sugar, vanilla extract, and egg yolk. Mix until creamy and well combined. This filling adds a rich taste. 1. Spoon about 1 tablespoon of pumpkin batter into each muffin cup. 2. Add a heaping teaspoon of cream cheese filling on top. 3. Cover with another tablespoon of pumpkin batter. Make sure the filling is fully covered. 1. Place the muffin tray in the preheated oven. Bake for 18-20 minutes. 2. Check doneness with a toothpick; it should come out clean from the muffin part. 3. Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. To get the best muffins, avoid overmixing the batter. This keeps your muffins light and fluffy. When you combine the wet and dry ingredients, stir just until mixed. A few lumps are okay! Check if your muffins are done by using a toothpick. Insert it into the muffin part, not the filling. If it comes out clean, your muffins are ready! You can add more flavor with spices. Consider using allspice or cloves for a warm taste. You could also mix in nuts, like walnuts or pecans, for added crunch. Chocolate chips are a great option too, if you want a sweet surprise! For a cozy look, serve your muffins on a decorative plate. Dust the tops lightly with powdered sugar for a sweet touch. This makes them look extra special and inviting! {{image_2}} You can easily swap ingredients to fit your needs. If you want a gluten-free muffin, try using a gluten-free flour blend. This option works well and keeps the taste delightful. For those who need dairy-free options, use a dairy-free cream cheese. Brands like Tofutti or Kite Hill offer great alternatives. Add a fun twist to your muffins! Toss in some dried cranberries or raisins for a burst of sweetness. These fruits pair well with pumpkin. If you want more spice, increase the pumpkin spice mix. This small change brings extra warmth to the muffins. Feeling creative? You can make mini muffins or jumbo muffins. For mini muffins, fill each cup only halfway. Bake them for 12-15 minutes. For jumbo muffins, fill the cups completely and bake for 25-30 minutes. Always use a toothpick to check if they are done. Adjusting the size lets you enjoy these treats just how you like them. To keep your pumpkin cream cheese filled muffins fresh, store them in an airtight container. You can also wrap them in plastic wrap. At room temperature, they last about 2 to 3 days. Make sure they are in a cool, dry place away from direct sunlight. This helps maintain their soft texture. If you want to keep your muffins longer, put them in the fridge. Place them in a container or a resealable bag. They will stay fresh for about a week. Remember that refrigeration may change their texture slightly, making them a bit denser. To enjoy them, warm them briefly in the microwave. Freezing muffins is a great option if you want to save some for later. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat them, thaw them overnight in the fridge or at room temperature. You can reheat them in the microwave for a few seconds. This helps to bring back their lovely, fresh taste. Yes, you can use fresh pumpkin. Fresh pumpkin has a different taste and texture than canned. Canned pumpkin is smooth and dense. Fresh pumpkin can be watery and needs more prep time. To use fresh pumpkin, roast or steam it. Then, blend it until smooth. Measure it out for your recipe just like you would with canned pumpkin. Dense muffins can happen for a few reasons. Overmixing the batter is a common cause. When you mix too much, it makes the muffins tough. Another reason could be too much flour. Make sure to spoon the flour into your measuring cup. Avoid packing it down. Lastly, check your baking powder and baking soda. If they are old, they may not work well. Making these muffins vegan is easy. You can replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Swap the cream cheese with a vegan cream cheese. For sugar, use a vegan option if needed. Check labels to ensure they are vegan-friendly. If your cream cheese filling is lumpy, there are simple fixes. First, make sure your cream cheese is soft. Let it sit out for a bit before mixing. If it's still lumpy, beat it longer with a mixer. You can also add a splash of milk to help smooth it out. Mixing it well will give you a creamy filling. Yes, you can make the batter ahead. Prepare the batter and store it in the fridge. Use it within 24 hours for the best results. When you are ready to bake, just stir it gently before filling the muffin cups. This keeps the muffins fresh and helps you save time on busy days. These pumpkin cream cheese muffins combine simple ingredients for a delightful treat. You start with dry and wet ingredients, then mix them smoothly. Adding a cream cheese filling takes them to the next level. Remember, don’t overmix to keep your muffins light. You can store them at room temperature, in the fridge, or even freeze them. Enjoy experimenting with flavors and variations too! This recipe is a fun way to bake delicious muffins that everyone will love. Happy baking!

Pumpkin Cream Cheese Filled Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Filled Muffins! These delightful treats combine the cozy flavors of pumpkin and warm spices with a creamy surprise in the center. Perfect for fall baking, these muffins are easy to make and will impress your family and friends. Click through to explore this delectable recipe and elevate your baking game today! #PumpkinMuffins #FallRecipes #Baking #PumpkinSpice
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

1 egg yolk

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

      Blend wet ingredients: In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.

        Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Prepare filling: In a separate bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, mixing until creamy and well combined.

            Fill the muffin tin: Spoon about 1 tablespoon of the pumpkin batter into each muffin cup. Then add a heaping teaspoon of the cream cheese filling on top of the batter. Finally, add another tablespoon of pumpkin batter on top of the cream cheese filling, ensuring it's fully covered.

              Bake: Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the muffin portion (not the filling) comes out clean.

                Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 12 muffins

                    - Presentation Tips: Dust the cooled muffins lightly with powdered sugar and serve them on a decorative plate while warm for a cozy touch.