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As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of freshly baked Pumpkin Cream Cheese Muffins wafting through your kitchen. This delightful recipe captures the essence of autumn, combining the warm, earthy flavors of pumpkin with the rich, creamy goodness of cream cheese. Whether you’re preparing for a cozy breakfast, an afternoon snack, or a festive dessert, these muffins are sure to please.

Pumpkin Cream Cheese Muffins

Embrace the cozy vibes of fall with Pumpkin Cream Cheese Muffins! These delightful treats intertwine the rich flavors of pumpkin and tangy cream cheese, resulting in a perfect balance of sweetness and spice. Ideal for breakfast, snacks, or festive gatherings, each muffin delivers a warm bite filled with homey aromas and seasonal spices like cinnamon and nutmeg. Enjoy these muffins fresh from the oven with a cup of coffee or tea for a comforting experience that reflects the essence of autumn.
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Ingredients
  

For the muffins:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

For the cream cheese filling:

8 oz cream cheese, softened to room temperature

¼ cup powdered sugar

1 tsp vanilla extract

For topping (optional):

2 tbsp pumpkin seeds or chopped pecans

1 tsp cinnamon sugar (optional)

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    Prepare the cream cheese filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer or a whisk to beat the mixture until it reaches a smooth, creamy consistency. Set the filling aside for later use.

      Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure the dry ingredients are well blended to avoid any clumps.

        Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Continue mixing until the mixture is smooth and fully combined.

          Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula. Take care not to overmix; it's okay if there are a few small lumps in the batter.

            Fill muffin tin: Spoon the pumpkin batter into each muffin cup, filling them about one-third of the way full. Then, take the softened cream cheese filling and place a dollop in the center of each muffin cup. Cover the cream cheese filling with more pumpkin batter, filling each cup until they are about two-thirds full.

              Add toppings: If desired, sprinkle a few pumpkin seeds or chopped pecans on top of each muffin. For an extra touch, lightly dust the tops with cinnamon sugar.

                Bake: Place the muffin tin in your preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and free of wet batter.

                  Cool and enjoy: Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes. After cooling slightly, transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the delicious flavors!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: For an inviting presentation, arrange muffins on a decorative plate and garnish with additional pumpkin seeds or a sprinkle of cinnamon sugar on top. Serve alongside a cup of hot coffee or tea for the perfect autumn treat!