Indulge in the delightful fusion of flavors with these pumpkin cream cheese muffins. They’re moist, flavorful, and topped with a creamy swirl that makes every bite a treat. Perfect for breakfast, brunch, or as a sweet afternoon snack, these muffins are sure to impress your family and friends. Plus, they’re easy to make, so you can whip them up in no time and enjoy the comforting flavors of fall any time of the year.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup cream cheese, softened
– 1/2 cup sugar
– 1/4 cup brown sugar
– 1/2 cup vegetable oil
– 2 large 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
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each muffin (approximately 1 serving) contains about 180 calories, 7g of fat, 25g of carbohydrates, 2g of protein, and 1g of fiber.
Step-by-Step Cooking Process
- Preheat your 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 to the mixture, blending well.
- 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.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Use a piping bag to swirl additional cream cheese on top of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature!
Alternative Ingredients
You can substitute pumpkin puree with applesauce for a different flavor. Additionally, use Greek yogurt instead of cream cheese for a lighter option.
Serving and Pairings
These muffins pair wonderfully with a hot cup of coffee or tea. They can also be served alongside yogurt or fresh fruit for a wholesome breakfast.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for a few seconds or in the oven for a few minutes.
Cooking Mistakes
- Overmixing the batter can lead to tough muffins.
- Not using room temperature ingredients can affect the texture.
- Skipping the lining of the muffin tin may result in sticking.
- Not testing for doneness can leave muffins undercooked.
- Using too much flour can make muffins dense; measure carefully.
Helpful Tips
- For extra flavor, add chocolate chips or nuts to the batter.
- Use fresh spices for the best taste.
- Let the muffins cool completely before storing.
- Experiment with different frostings for topping.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it before adding to the recipe for the same consistency as canned pumpkin.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs but no wet batter.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for better texture.
What can I do with leftover cream cheese?
Leftover cream cheese can be used in frostings, spreads, or even incorporated into savory dishes like dips or pasta sauces.
How should I store these muffins?
Store muffins in an airtight container at room temperature for 3 days or freeze for up to 2 months. Reheat before serving for best results.
Conclusion
Pumpkin cream cheese muffins are a delightful treat that brings warmth and flavor to any occasion. They are easy to prepare and perfect for sharing. Enjoy these muffins fresh, or save some for later, as they are just as delicious when reheated. Happy baking!
Pumpkin Cream Cheese Muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large 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
Instructions
- Preheat your 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 to the mixture, blending well.
- 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.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Use a piping bag to swirl additional cream cheese on top of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature!
Nutrition
