Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. These pumpkin cream cheese muffins are the perfect treat to usher in the fall season. They combine the warm, comforting flavors of pumpkin with a creamy, tangy center that makes each bite a delightful experience. Whether enjoyed for breakfast, as a snack, or at a festive gathering, these muffins are sure to please. Get ready to fill your kitchen with the irresistible aroma of pumpkin spice!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Servings and Cooking Time
This recipe yields about 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (approx. 1 muffin) contains about 180 calories, 7g fat, 26g carbohydrates, 3g protein, and 2g fiber. This is based on a typical serving size for one person.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- Add vegetable oil and eggs, mixing well until fully incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each muffin liner about halfway with batter.
- Add a dollop of cream cheese filling in the center of each muffin.
- Top with remaining batter to cover the cream cheese.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Alternative Ingredients
If you want to lighten the recipe, consider using Greek yogurt in place of cream cheese for a tangy twist. You can also swap in whole wheat flour for a healthier option or use maple syrup instead of sugar for natural sweetness.
Serving and Pairings
These muffins pair wonderfully with a cup of coffee or tea. They can also be served alongside a fresh fruit salad or yogurt for a balanced breakfast or snack.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze them for up to 3 months. Reheat in the microwave for about 15-20 seconds before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can alter the texture.
- Skipping the cream cheese filling will lose the signature flavor.
- Not preheating the oven can affect baking time.
- Leaving muffins in the pan too long can cause sogginess.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Let the cream cheese soften at room temperature for easier mixing.
- Test doneness with a toothpick; it should come out clean.
- Experiment with spices like ginger or cloves for added warmth.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s 100% pumpkin and not pumpkin pie filling.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Adjust the baking powder if needed.
Can I add nuts or chocolate chips?
Absolutely! Fold in some walnuts or dark chocolate chips for added texture and flavor.
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 crumbs, they are ready.
Can I make the batter ahead of time?
It’s best to bake the muffins immediately after mixing to ensure optimal rise and texture.
Conclusion
Pumpkin cream cheese muffins are a delightful way to enjoy the flavors of fall. With their moist texture and creamy filling, they make for a perfect treat any time of day. Whether enjoyed fresh from the oven or warmed up later, these muffins are sure to become a favorite in your home.
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- Add vegetable oil and eggs, mixing well until fully incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each muffin liner about halfway with batter.
- Add a dollop of cream cheese filling in the center of each muffin.
- Top with remaining batter to cover the cream cheese.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.