Indulge in the delightful combination of pumpkin and cream cheese with these irresistible muffins! Perfect for fall, these treats are moist, flavorful, and ideal for breakfast or an afternoon snack. The cream cheese swirl adds a rich, creamy texture that perfectly complements the warm spices of pumpkin. Once you try these muffins, they’ll become a seasonal favorite, bringing warmth and comfort to your kitchen.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup canned pumpkin puree
– ½ cup sugar
– ½ cup brown sugar
– 1/3 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt
– 4 oz cream cheese, softened
– 1 tablespoon powdered sugar
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 25g
– Fat: 8g
– Fiber: 1g
– Sugar: 10g.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a small bowl, beat the cream cheese and powdered sugar until smooth.
6. Fill each muffin cup halfway with the pumpkin batter.
7. Add a spoonful of the cream cheese mixture on top of the pumpkin batter.
8. Cover the cream cheese with more pumpkin batter until the cups are about three-quarters full.
9. Use a toothpick to swirl the cream cheese into the batter for a marbled effect.
10. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool before serving.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Maple syrup can replace sugar for added flavor. If you’re dairy-free, try using a non-dairy cream cheese alternative.
Serving and Pairings
These muffins are delicious on their own but pair wonderfully with a warm cup of coffee or spiced tea. They can also be served with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the muffins for up to 3 months. Reheat in the microwave for 10-15 seconds.
Cooking Mistakes
- Overmixing the batter can result in dense muffins.
- Not measuring ingredients accurately can affect texture and flavor.
- Skipping the cream cheese swirl will alter the taste.
- Not preheating the oven can lead to uneven baking.
- Underbaking can cause the muffins to be too wet.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Let muffins cool completely before storing.
- Add chocolate chips for a sweet twist.
- Experiment with spices like ginger or cloves.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure to cook and puree the pumpkin until smooth for the best texture in your muffins.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best results.
Can I freeze these muffins?
Yes, these muffins freeze well! Just wrap them tightly in plastic wrap and store them in an airtight container.
What can I serve with pumpkin cream cheese muffins?
These muffins are delicious with coffee, tea, or even a scoop of vanilla ice cream. They also pair nicely with a fruit salad.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
Conclusion
These pumpkin cream cheese muffins are a delightful treat that captures the essence of autumn. With their moist texture and creamy center, they’re perfect for any occasion. Bake a batch today and enjoy the warm flavors of fall in every bite!
Pumpkin Cream Cheese Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 oz cream cheese softened
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter.
- Add a spoonful of the cream cheese mixture on top of the pumpkin batter.
- Cover the cream cheese with more pumpkin batter until the cups are about three-quarters full.
- Use a toothpick to swirl the cream cheese into the batter for a marbled effect.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool before serving.
