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To make pumpkin cream cheese muffins, gather these key ingredients: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup cream cheese, softened - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/3 cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients work together to create a rich, moist muffin. The pumpkin adds natural sweetness and moisture, while the cream cheese gives a creamy texture. You can enhance your muffins with optional add-ins. Chopped walnuts or pecans add a nice crunch and flavor. Use about 1/2 cup if you like nuts. If you prefer a nut-free option, you can skip them altogether. You can swap some ingredients if needed. For a lower sugar option, use a sugar substitute. If you want a dairy-free version, try vegan cream cheese in place of regular cream cheese. For gluten-free muffins, use a gluten-free flour blend. These substitutions keep the muffins tasty while fitting different diets. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature is perfect for baking. While the oven heats, grab a muffin tin and line it with paper liners. You can also spray it lightly with non-stick spray. This step keeps your muffins from sticking. In a large bowl, add the pumpkin puree and softened cream cheese. Next, mix in the granulated sugar and brown sugar. Pour in the vegetable oil, then crack in the eggs. Don’t forget the vanilla extract! Use a whisk to blend everything until it’s smooth. It should look uniform and creamy. Take another bowl and sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps the dry ingredients mix well. This step also makes sure the flour is light and fluffy. Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mix into the pumpkin mixture. Use a spatula or a wooden spoon to fold them together. Be gentle! It’s okay to leave some lumps; this helps keep the muffins light. If you want, fold in chopped walnuts or pecans for added crunch. Next, carefully spoon the batter into your muffin tin. Fill each cup about two-thirds full. This allows space for the muffins to rise. Bake them in the oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean. Once baked, cool the muffins on a wire rack for about five minutes before serving. To get soft and moist muffins, mix the wet and dry ingredients well. When you combine them, stop as soon as you see no dry flour. A few lumps are okay. Overmixing makes muffins tough. Use room temperature eggs and cream cheese for the best blend. Every oven is different. Start checking your muffins at 18 minutes. Insert a toothpick in the center. If it comes out clean, they are ready. If not, bake a bit longer. Be careful not to overbake; this can dry them out. To make your muffins look great, dust them with powdered sugar after they cool. Place them on a wooden board for a rustic feel. Add a bowl of whipped cream cheese on the side. This adds extra flavor and makes for a lovely brunch treat. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh pumpkin puree instead of canned for a richer flavor and better texture. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing; this will help them blend more easily into the batter. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins. Cool Completely: Let the muffins cool completely on a wire rack before serving; this will help them set properly and enhance their flavor. {{image_4}} Want to make your muffins even more fun? Add chocolate chips! Chocolate and pumpkin go well together. Use about 1 cup of semi-sweet or dark chocolate chips. Simply fold them into the batter after mixing. This will add a rich sweetness that pairs well with the creamy pumpkin. You can use mini chips if you prefer a smaller bite. Making these muffins vegan is simple! Replace the cream cheese with a vegan cream cheese. For the eggs, use flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Use this in the recipe. Also, swap the vegetable oil with coconut oil or any neutral oil. If you need a gluten-free option, use gluten-free all-purpose flour. Make sure the blend you choose has xanthan gum for the right texture. You can also add a bit of baking powder to help the muffins rise. Follow the rest of the recipe as is. Your muffins will be just as tasty! After baking your pumpkin cream cheese muffins, let them cool completely. This step is key to keeping them fresh. Once cool, place the muffins in an airtight container. You can stack them, but make sure to add parchment paper between layers. This will help prevent sticking. Store them at room temperature for up to three days. If you need to keep them longer, it's best to freeze them. To freeze your muffins, first, let them cool. Wrap each muffin in plastic wrap for best results. Then, place them in a freezer-safe bag. Remove as much air as you can to avoid freezer burn. Label the bag with the date. You can freeze them for up to three months. When you are ready to enjoy them, just take out how many you need. To reheat your muffins, you have a few options. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them soft and warm. If you’re in a hurry, you can use the microwave. Heat each muffin for about 15-20 seconds. Just be careful not to overheat them or they may become tough. Enjoy your muffins fresh and warm! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and cook it until soft. Then mash it or blend it into a puree. This fresh pumpkin will add a nice flavor to your muffins. Just make sure it is smooth and not too watery. To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready. If you see batter on the toothpick, bake them for a few more minutes. The tops should look golden brown and spring back when touched. You can serve these muffins with a dollop of whipped cream cheese. It adds a nice touch. A drizzle of honey or maple syrup also works well. For a fun treat, pair them with a warm cup of spiced chai or coffee. Enjoying them fresh from the oven is the best! These pumpkin cream cheese muffins are sure to impress. You learned about the main ingredients and optional add-ins. We covered how to mix, bake, and store them for fresh flavor. Remember, you can adapt these muffins to fit different diets, whether vegan or gluten-free. In closing, these tasty treats are easy to make and enjoy. Try mixing in your favorite flavors for a fun twist. Enjoy your baking journey and share these muffins with friends!

Pumpkin Cream Cheese Muffins

Deliciously moist muffins made with pumpkin puree and cream cheese, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup cream cheese, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with non-stick spray to prevent sticking.
  • In a large mixing bowl, add the pumpkin puree, softened cream cheese, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk, blend the ingredients until the mixture is smooth and uniform in consistency.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This step will aerate the flour and help ensure even distribution of the leavening agents and spices.
  • Gradually incorporate the dry ingredients into the pumpkin mixture. Using a spatula or wooden spoon, fold the mixture gently until just combined. It’s crucial not to overmix; a few lumps are perfectly fine and will result in a lighter muffin.
  • If desired, fold in the chopped walnuts or pecans at this point for added crunch and flavor.
  • Carefully spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising during baking.
  • Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when fully baked.
  • Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. Then, gently transfer the muffins from the tin to the rack to cool completely.

Notes

To elevate the presentation, dust the cooled muffins lightly with powdered sugar. Serve them on a rustic wooden board alongside a small bowl of whipped cream cheese for a delightful touch.
Keyword cream cheese, muffins, pumpkin