Go Back
To make pumpkin cream cheese muffins, you need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 oz cream cheese, softened and cubed - Optional: Chopped walnuts or pecans for topping You can swap ingredients if needed. Here are some ideas: - Use whole wheat flour for a heartier muffin. - Substitute coconut oil for vegetable oil for a new taste. - You can replace granulated sugar with honey or maple syrup. - If you want a dairy-free option, use non-dairy cream cheese. - For a gluten-free option, try a gluten-free flour blend. Add fun toppings or mix-ins to your muffins: - Chopped walnuts or pecans add a nice crunch. - Sprinkle some chocolate chips for a sweet twist. - Try adding dried cranberries for a fruity flavor. - A sprinkle of cinnamon sugar on top makes it extra special. - Serve with a dollop of whipped cream or cream cheese frosting for extra richness. Start by preheating your oven to 350°F (175°C). This step is key for good muffins. While the oven heats, prepare your muffin tin. You can use paper liners or spray it with non-stick cooking spray. This will help the muffins come out easily. In a medium bowl, add the all-purpose flour. Then, add the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together well. This mix will give your muffins a nice flavor. Set this bowl aside for now. Now, take a large mixing bowl. Add the granulated sugar and brown sugar. Then, add the pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk everything until it is smooth. This mixture will make your muffins moist and tasty. Next, it’s time to add the cream cheese. Cut the softened cream cheese into small cubes. Gently fold them into the batter. This creates delightful pockets of cream cheese in your muffins. Be careful not to break them apart too much. Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. If you want, sprinkle some chopped walnuts or pecans on top. Bake the muffins in your preheated oven for 18-20 minutes. Check them by inserting a toothpick in the center. If it comes out clean, they are done. Let them cool for five minutes in the pan before moving them to a wire rack. To keep your muffins light, mix just enough. When you combine wet and dry ingredients, stir gently. Only mix until you see no dry flour. Some lumps are fine. Overmixing makes muffins tough and dense. For creamy pockets of cream cheese, use softened cheese. Cut it into small cubes. When you fold it into the batter, do so lightly. This helps keep those pockets intact. Avoid breaking the cheese cubes too much. To keep your muffins fresh, store them in an airtight container. They can sit at room temperature for a few days. If you want to store them longer, freeze them. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. To enjoy, thaw them at room temperature. {{image_2}} You can easily make these muffins gluten-free. Simply swap all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. You will still enjoy the same great taste and texture. Just be sure to check the baking powder and other ingredients for gluten. To make these muffins vegan, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For cream cheese, use a plant-based cream cheese. This swap keeps the muffins rich and creamy without animal products. You can add fun flavors to your muffins. Here are some ideas: - Chocolate chip: Fold in a cup of chocolate chips for a sweet treat. - Spice variations: Add a pinch of cloves or allspice for extra warmth. - Nutty touch: Incorporate chopped walnuts or pecans for added crunch. These variations let you customize your muffins to fit your taste! To keep your pumpkin cream cheese muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want them to last longer, refrigerate them. The cool air helps prevent spoilage. Just remember, refrigeration can make them a bit dry over time. Freezing is a great way to save extra muffins. Wait until they cool completely. Wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag. Label the bag with the date. They can stay fresh in the freezer for about three months. When you’re ready to enjoy, just thaw them overnight in the fridge. To reheat your muffins, you have a few options. You can use the microwave for a quick fix. Heat them for about 15-20 seconds. If you prefer a crispier texture, use the oven. Preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This will bring back their fresh-baked taste. Enjoy your muffins warm for the best experience! Yes, you can use fresh pumpkin. Just roast or steam it first. This makes it soft. Then, mash it to get a puree. Fresh pumpkin has a nice taste. It can add a bit more texture too. Make sure to measure it like you would canned pumpkin. To make these muffins healthier, you can use whole wheat flour. This adds fiber and nutrients. You can also reduce the sugar by using less granulated and brown sugar. Adding applesauce instead of some oil can keep them moist. You can even include nuts or seeds for extra crunch and protein. If your muffins are dense, try reducing the mixing time. Overmixing can make them tough. Also, check your baking powder and soda. If they are old, they might not rise well. Lastly, consider adding a little more liquid, like milk or water, to the batter. These muffins stay fresh for about three days at room temperature. Store them in an airtight container. If you want to keep them longer, you can freeze them. They freeze well for up to three months. Just thaw them at room temperature or warm them in the oven. This blog post covers how to make delicious muffins with cream cheese. We discussed the right ingredients, how to mix and bake them, and tips to keep them fluffy. You learned about fun variations to try and how to store them well. Remember, making these muffins can be easy and fun. Experiment with flavors and enjoy your tasty treats! Keep practicing, and you’ll become a muffin pro in no time.

Pumpkin Cream Cheese Muffins

Get ready for fall with these delightful Pumpkin Cream Cheese Muffins! Bursting with warm spices and creamy pockets of rich cream cheese, these muffins are perfect for breakfast or a sweet treat. In just 35 minutes, you can whip up a batch that will impress your friends and family. Don’t miss out on this scrumptious recipe—click through to explore the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

1 cup pumpkin puree (canned or fresh)

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

4 oz cream cheese, softened and cubed

Optional: Chopped walnuts or pecans for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until combined. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the cubed cream cheese gently, creating small pockets of cream cheese throughout the batter.

            Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle chopped walnuts or pecans on top for added crunch and flavor.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                    - Presentation Tips: Serve warm with a dollop of whipped cream or cream cheese frosting on top, garnished with a sprinkle of cinnamon for an extra festive touch.