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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: Your Cozy Fall Treat!

These Pumpkin Cream Cheese Muffins combine rich pumpkin flavors with a creamy filling, creating a cozy fall treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free 1:1 baking blend if needed.
  • 1 tsp Baking Soda Ensure it’s fresh for proper rise.
  • 1 tsp Baking Powder Check expiration dates for effectiveness.
  • 1 tsp Ground Cinnamon Adjust according to your spice preferences.
  • 1/2 tsp Ground Ginger Add according to your spice preferences.
  • 1/4 tsp Ground Nutmeg Infuse warm flavors.
  • 1/4 tsp Ground Cloves Adjust according to your spice preferences.
  • 1/2 tsp Salt Essential for balance.
  • 1 cup Granulated Sugar Can substitute with brown sugar for a deeper flavor.
  • 1/2 cup Brown Sugar Either light or dark brown sugar works.
  • 2 large Large Eggs Using room temperature eggs helps with mixing.
  • 1 cup Pure Pumpkin Puree Avoid substituting with pumpkin pie filling.
  • 1/2 cup Vegetable Oil Melted butter can be used for extra flavor.
  • 1/2 cup Milk Any milk variety works, including almond or oat milk.
  • 1 tsp Vanilla Extract Opt for pure extract for best results.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Must be softened to avoid lumps.
  • 1/2 cup Powdered Sugar Ensure it's sifted for a smoother texture.
  • 1 large Egg Yolk One yolk is sufficient.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, spices, and salt.
  3. In a separate bowl, mix the wet ingredients: granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla.
  4. Fold the wet ingredients into the dry mixture until just combined, avoiding overmixing.
  5. In a small bowl, mix cream cheese, sifted powdered sugar, egg yolk, and vanilla until smooth.
  6. Scoop muffin batter into liners, filling two-thirds full, then add a tablespoon of cream cheese filling.
  7. Bake for 5 minutes at 400°F, then reduce to 350°F (175°C) and bake for another 15-18 minutes.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Don't overmix the batter.

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