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For these Pumpkin Cream Cheese Muffins with Streusel, gather the following ingredients: Dry Ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg Wet Ingredients: - 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: - 1 package (8 oz) cream cheese, softened - ⅓ cup powdered sugar - ½ teaspoon vanilla extract (for cream cheese filling) Streusel Topping: - ½ cup rolled oats - ¼ cup cold butter, cubed - ¼ cup brown sugar (for streusel) - ½ teaspoon cinnamon (for streusel) By using these ingredients, you create a rich, spiced muffin with a creamy surprise. The mix of flavors will make each bite a treat. It’s exciting to think about how these simple ingredients come together. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to make cleanup easy. 2. In a large bowl, whisk together the dry ingredients. This includes 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Mix well and set aside. 3. In another bowl, mix your wet ingredients. Combine ½ cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil until smooth. Then, add 2 large eggs, 1 cup of canned pumpkin puree, and 1 teaspoon of vanilla extract. Stir until everything is blended well. 1. Fold the dry mix into the wet mix. Add the dry ingredients slowly to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps them fluffy. 2. Prepare the cream cheese filling. In a small bowl, mix 1 package (8 oz) of softened cream cheese, ⅓ cup of powdered sugar, and ½ teaspoon of vanilla extract until smooth. Set this aside. 3. Make the streusel topping. Mix ½ cup of rolled oats, ¼ cup of cold cubed butter, ¼ cup of brown sugar, and ½ teaspoon of cinnamon in another bowl. Use your fingers or a fork to blend until it looks crumbly. 1. Fill each muffin liner. Start with about ⅓ of the pumpkin batter in each liner. Add a dollop of the cream cheese filling in the center, about 1 teaspoon per muffin. Then, top with more pumpkin batter until the liners are about ¾ full. 2. Sprinkle the streusel on top of each muffin generously. This will give a nice crunch and flavor. 3. Bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Let the muffins cool in the pan for 10 minutes before moving them to a wire rack. To keep your muffins fluffy, do not overmix the batter. Mix until the dry and wet ingredients just come together. This helps create air pockets for a light texture. Make sure your cream cheese filling is smooth. If it’s lumpy, your muffins won’t look nice. Mix the cream cheese with powdered sugar until creamy. This ensures a delicious filling. For a pretty presentation, serve your muffins on a rustic wooden board. Add a sprinkle of cinnamon on top. You can place a small pumpkin beside the muffins for a festive look. Pair these muffins with coffee or tea. The warm spices in the muffins work well with both. Enjoy them fresh for a delightful treat any time of day. To store leftover muffins properly, place them in an airtight container. Keep them in the fridge for up to five days. This keeps them fresh and tasty. You can also freeze muffins for future enjoyment. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay good for up to three months. Thaw them at room temperature before enjoying! {{image_2}} You can make these muffins even more delicious. Try adding chocolate chips or nuts. Chocolate adds a sweet touch. Nuts bring a nice crunch. You can mix in ½ cup of either. You can also change the spices. Instead of just cinnamon, try adding ginger or allspice. Ginger gives a warm kick. Allspice adds a unique flavor. Just replace half of the cinnamon with your choice. If you need a gluten-free option, use gluten-free flour. It works well in this recipe. You can find many blends in stores. Look for one that measures cup for cup like all-purpose flour. For a vegan version, swap the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use a vegan cream cheese for the filling. Many brands offer great taste without dairy. These simple changes can help you enjoy these muffins no matter your diet! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth and not too watery. This will help keep your muffins moist and tasty. How do I know when the muffins are done baking? To check if the muffins are ready, insert a toothpick into the center. If it comes out clean, they are done. If there is batter on the toothpick, they need more time. What can I substitute for cream cheese? You can use Greek yogurt or ricotta cheese as a substitute. Both will give a creamy texture but may change the taste slightly. Choose the one that fits your diet best. How long do these muffins last in the fridge? These muffins can last about 5 days in the fridge. Store them in an airtight container to keep them fresh. You can also heat them in the microwave for a few seconds before serving. Can I reheat them after freezing? Yes, you can reheat muffins after freezing. Just thaw them in the fridge overnight, then heat in the oven at 350°F for about 10 minutes. This keeps them soft and warm. If you love pumpkin, try these other tasty ideas: - Pumpkin Spice Latte Muffins: A warm drink turned into a muffin. - Chocolate Chip Pumpkin Muffins: Sweet chocolate meets rich pumpkin. - Apple Cinnamon Muffins: A fruity twist with a hint of spice. These recipes will keep your kitchen smelling great and your taste buds happy! Baking pumpkin cream cheese muffins is easier with the right tools. Here are some must-haves: - Muffin tin: A good non-stick muffin tin is key. - Mixing bowls: Have one large and a few smaller ones. - Whisk: Perfect for blending dry and wet ingredients. - Rubber spatula: Use it for folding in ingredients gently. - Measuring cups and spoons: Accurate measurements are very important. Recommended brands include Pyrex for mixing bowls and USA Pan for muffin tins. These tools will make your baking easier and more fun! You now have the tools to make delicious pumpkin muffins. We covered the ingredients, preparation steps, and baking tips. Remember to avoid overmixing for fluffier muffins. Don’t forget to try fun variations or dietary swaps. Store any leftovers properly to enjoy later. With these tips, your muffins can impress anyone. Get ready to bake and enjoy the sweet smell of success! Happy baking!

Pumpkin Cream Cheese Muffins with Streusel

Indulge in the deliciousness of Pumpkin Cream Cheese Muffins with Streusel! These moist, flavorful muffins combine warm spices and a creamy center that will leave you craving more. Perfect for fall gatherings or a cozy breakfast treat, this easy recipe is simple to follow. Click through to discover how to bake these delightful muffins and impress your family and friends with your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

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

1 package (8 oz) cream cheese, softened

⅓ cup powdered sugar

½ teaspoon vanilla extract (for cream cheese filling)

½ cup rolled oats

¼ cup cold butter, cubed

¼ cup brown sugar (for streusel)

½ teaspoon cinnamon (for streusel)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, pumpkin puree, and 1 teaspoon vanilla extract, stirring until the mixture is smooth.

        Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix.

          In a small bowl, combine the softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract. Mix until smooth and set aside.

            In another bowl, prepare the streusel by combining rolled oats, cold butter, brown sugar, and cinnamon. Use your fingers or a fork to mix until crumbly.

              Fill each muffin liner with about ⅓ of the pumpkin batter. Add a dollop of the cream cheese filling in the center (approximately 1 teaspoon per muffin), and then top off with more pumpkin batter, filling the liners about ¾ full.

                Sprinkle the streusel mixture generously on top of each muffin.

                  Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve muffins on a rustic wooden cutting board, garnished with a sprinkle of cinnamon and a small pumpkin on the side for a festive touch.