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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt For the dry ingredients, I mix both types of flour. The all-purpose flour gives the muffins a light texture. The whole wheat flour adds a nutty flavor and extra fiber. I add baking powder and baking soda for rise. The spices—cinnamon, nutmeg, and ginger—give that warm, cozy taste that screams fall. Salt enhances all these flavors beautifully. - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk For the wet mix, I blend the granulated and brown sugars with vegetable oil. This creates a smooth base. The eggs add moisture and richness. I stir in pumpkin puree for that classic flavor and color. Vanilla extract gives it a sweet aroma. For the cream cheese filling, I soften the cream cheese and mix it with powdered sugar and a splash of milk. This filling adds a creamy surprise inside each muffin. - Chopped walnuts or pecans for topping I love to sprinkle chopped nuts on top. They add a nice crunch. If you prefer, you can skip the nuts or use your favorite type. You can also make swaps for dietary needs, like using gluten-free flour or a sugar substitute. These adjustments help everyone enjoy these muffins! First, preheat your oven to 350°F (175°C). This step warms the oven, helping the muffins bake evenly. Next, prepare your muffin tin. You can line it with paper liners or grease it with a little oil. This will help the muffins come out easily after baking. In a medium bowl, whisk together the two flours, baking powder, baking soda, and spices. Make sure these dry ingredients are well mixed. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until it looks smooth. Then, add the eggs, pumpkin puree, and vanilla extract. Stir this mixture until it is well combined. Now, slowly fold the dry mix into the wet mix. Stir gently until you no longer see flour streaks. Be careful not to over-mix. This keeps your muffins fluffy and light. For the cream cheese filling, take a separate bowl. Mix the softened cream cheese, powdered sugar, and milk until it is smooth. This filling adds a rich, creamy layer to the muffins. Start by filling each muffin cup halfway with the pumpkin batter. Then, add a small dollop of the cream cheese mixture in the center. After that, top it with more pumpkin batter, filling the cups about three-quarters full. If you want, sprinkle some chopped walnuts or pecans on top for added crunch. Now, place the muffin tin in the preheated oven. Bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean and the tops are golden brown, the muffins are ready. Let the muffins cool in the pan for about five minutes. After that, transfer them to a wire rack to cool completely. Enjoy your warm, delicious treats! To get fluffy muffins, avoid over-mixing. When you mix too much, the muffins can become dense. Stir just until you see no flour streaks. This keeps air in the batter. Also, check your ingredient temperatures. Room temperature eggs and cream cheese mix better. Cold ingredients can lead to lumps and uneven baking. How do you check if the muffins are done? Use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. If there are wet crumbs, bake a few more minutes. You can choose between muffin liners or greasing the tin. Liners make for easy cleanup. Greasing adds a nice crust. Both methods work well, so it’s your choice. Want to take your muffins to the next level? Add spices like allspice or cloves for a warm kick. You can also toss in chocolate chips for sweetness. Diced apples or nuts can add texture and flavor. Experiment to find your favorite mix! {{image_2}} You can change up the flavors of these muffins. Try using apple cinnamon for a fruity twist. Just replace the pumpkin puree with applesauce. Banana muffins are another great choice. Use mashed bananas instead of pumpkin. This creates a sweeter, softer muffin. You can even mix and match flavors. A banana-apple combo can be a fun option too! If you want a healthier muffin, there are many ways to adapt the recipe. You can use whole grain flour for added fiber. This gives you a heartier texture. Use less sugar by cutting both granulated and brown sugar by half. You can also try using honey or maple syrup as sweeteners. This will keep the muffins moist and tasty. For those with dietary needs, these muffins can fit many diets. To make them vegan, replace eggs with flaxseed or applesauce. Use plant-based milk in the cream cheese filling. For a gluten-free option, use gluten-free flour blends. This will allow everyone to enjoy these delicious muffins without worry. These options keep the spirit of fall alive while catering to different diets! To store your pumpkin spice cream cheese muffins at room temperature, place them in an airtight container. This keeps them fresh for about three days. Make sure to let them cool completely before sealing. If you want to keep them for longer, consider the freezer. For long-term storage, you can freeze your muffins. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay fresh in the freezer for up to three months. This way, you can enjoy them later, even on a busy day. When you're ready to enjoy your muffins, thaw them at room temperature. This usually takes about an hour. If you want to warm them up, use a microwave. Heat them for about 15-20 seconds. Check to ensure they are warm but not hot. Enjoy your muffins fresh and tasty! Yes, you can use fresh pumpkin. Fresh pumpkin has a different texture and flavor. You need to cook it first. Cut the pumpkin, remove seeds, and roast it until soft. Then, mash it well. Canned pumpkin is smooth and ready to use. It is also more consistent in taste. To test if your muffins are done, insert a toothpick into the center. If it comes out clean, the muffins are ready. You can also look for a golden-brown top. The muffins should spring back when you touch them gently. Yes, you can use sugar substitutes. Options like honey, maple syrup, or stevia work well. Keep in mind that these may change the texture and taste. Adjust the amount based on the substitute you choose. To freeze muffins, first let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. This helps keep them fresh. When you want to enjoy one, thaw it in the fridge overnight. You can also microwave them for a quick warm-up. In this blog post, we covered how to make delicious pumpkin muffins step by step. You learned about the vital ingredients, both dry and wet, along with optional add-ins. I shared tips for achieving fluffy muffins and explored tasty variations for everyone. Remember, whether you stick to classic flavors or try something new, homemade muffins bring joy. Store them properly, and don't hesitate to experiment with ingredients. Your perfect pumpkin muffin awaits, so get baking!

Pumpkin Spice Cream Cheese Muffins

Indulge in the delicious flavors of fall with these Pumpkin Spice Cream Cheese Muffins! Perfectly moist and bursting with pumpkin goodness, each bite features a creamy surprise that elevates this classic treat. Discover the simple steps to create these delightful muffins that are sure to impress friends and family. Click through to explore the full recipe and bring the cozy tastes of autumn to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

4 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

Optional: chopped walnuts or pecans for topping

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with a little oil.

    In a medium-sized bowl, whisk together both flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.

      In a large mixing bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Add in the eggs, pumpkin puree, and vanilla extract, mixing until well incorporated.

        Gradually fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Be careful not to over-mix for fluffy muffins.

          In a separate bowl, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and milk until smooth.

            Fill each muffin cup halfway with the pumpkin batter. Then, add a small dollop of the cream cheese mixture in the center of each muffin. Finally, top with more pumpkin batter, filling the cups about 3/4 full. (Optional: sprinkle some chopped walnuts or pecans on top for added crunch.)

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

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

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