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Pumpkin Spice Muffins with Cream Cheese

Pumpkin Spice Muffins with Cream Cheese
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Pumpkin Spice Muffins with Cream Cheese offer a moist, tender crumb filled with warm autumn spices and a luscious, tangy cream cheese center. Perfect for breakfast, snacks, or any cozy fall occasion, these muffins blend pumpkin puree, classic pumpkin spice flavors, and a creamy surprise for a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cream Cheese Filling: Mix softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Refrigerate to keep chilled until ready to fill the muffins.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt to evenly distribute spices and leavening agents.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Stir until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to maintain a tender texture.
  5. Fill Muffin Cups: Line a muffin tin with paper liners. Spoon about 1 tablespoon of batter into each cup, add a dollop of the cream cheese filling in the center, then cover with more batter to encase the filling completely.
  6. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted near the edge comes out clean. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients for smooth blending and better texture.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Chill the cream cheese filling to prevent it from leaking during baking.
  • Ensure accurate oven temperature for even baking and a perfect rise.
  • Use fresh spices to maximize pumpkin spice flavor.

Nutrition

Keywords: pumpkin spice muffins, cream cheese muffins, fall recipes, autumn baking, gluten-free pumpkin muffins

Find it online: https://marycorner.com/pumpkin-spice-muffins-with-cream-cheese/