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Pumpkin Cream Cheese Muffins are the perfect treat for autumn, combining the rich flavors of pumpkin and warm spices with a creamy, tangy filling. These moist and fluffy muffins are an ideal breakfast option or a delightful snack, making them a favorite among pumpkin lovers. With a hint of cinnamon and nutmeg, these muffins are not only delicious but also easy to make. In this recipe, we’ll guide you through the process of creating these delectable Pumpkin Cream Cheese Muffins that will have your family and friends coming back for more.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Fill Muffin Tins: Spoon about 1 tablespoon of muffin batter into each muffin cup. Add a dollop of the cream cheese mixture on top, then cover with another tablespoon of muffin batter.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure the baking powder is gluten-free as well.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage.
Can I add nuts or chocolate chips to the muffins?
Yes! Feel free to add chopped nuts, such as walnuts or pecans, or chocolate chips to the batter for extra flavor and texture.
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