These pumpkin cream cheese muffins are a delightful blend of moist pumpkin cake and creamy cheese frosting, making them an irresistible treat for any occasion. Bursting with flavor and topped with a luscious cream cheese swirl, these muffins will be a hit at your next brunch or cozy evening at home. They are easy to make and perfect for sharing with friends and family. Let’s dive into this delicious recipe that will fill your kitchen with warm aromas.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Servings and Cooking Time
This recipe makes 12 muffins. The preparation time is about 15 minutes, and the cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 6g fat, 28g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on one muffin.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each muffin liner halfway with pumpkin batter.
- Drop a spoonful of cream cheese mixture into the center of each muffin, then cover with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick comes out clean from the pumpkin part.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
If you’re looking for healthier alternatives, you can use whole wheat flour instead of all-purpose flour, and coconut oil can replace vegetable oil. For a dairy-free option, use a plant-based cream cheese.
Serving and Pairings
These muffins pair beautifully with a warm cup of coffee or tea. They can also be served alongside a fresh fruit salad for a delightful breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just thaw and reheat in the microwave before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling step may cause the muffins to fall apart.
- Baking at the wrong temperature can result in uneven cooking.
- Using expired baking soda can prevent proper rising.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Line the muffin tin for easy removal.
- Test doneness with a toothpick for perfect results.
- Experiment with spices to enhance flavor.
- Let the muffins cool completely before storing.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but ensure it is well-pureed and has the same consistency as canned pumpkin. It may require cooking and cooling first.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean, or with a few moist crumbs. They should spring back when lightly pressed.
Can I add chocolate chips?
Absolutely! Feel free to fold in chocolate chips for a delicious twist on the classic recipe.
What can I do with leftover cream cheese filling?
You can use leftover cream cheese filling as a spread on toast or bagels, or incorporate it into other desserts.
How long do these muffins last?
These muffins can last up to 3 days at room temperature or up to a week in the fridge if stored properly.
Conclusion
These pumpkin cream cheese muffins are sure to become a fall favorite in your home. With their moist texture and creamy filling, they offer a delightful treat that’s perfect for any occasion. Enjoy baking and sharing these delicious muffins with family and friends!
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each muffin liner halfway with pumpkin batter.
- Drop a spoonful of cream cheese mixture into the center of each muffin, then cover with more pumpkin batter.
- Bake for 20-25 minutes or until a toothpick comes out clean from the pumpkin part.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
