Pumpkin Cream Cheese Muffins

Are you craving a cozy fall treat that’s both comforting and indulgent? Look no further than these moist Pumpkin Cream Cheese Muffins! Each muffin features a luscious cream cheese filling and a delightful streusel topping, making them the perfect snack or breakfast treat. Here’s how to make them:

Ingredients:

For the Muffins:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

2 large eggs

1 cup pumpkin puree

1/2 cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

For the Streusel Topping:

1/2 cup all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Prepare the Muffins:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In another bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Prepare the Cream Cheese Filling:

In a medium bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.

Prepare the Streusel Topping:

In a small bowl, combine the flour, granulated sugar, and cinnamon.

Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.

Assemble and Bake:

Fill each muffin liner with about 2 tablespoons of the pumpkin batter.

Add a spoonful of cream cheese filling to the center of each muffin.

Top with another tablespoon of pumpkin batter, covering the cream cheese filling.

Sprinkle the streusel topping evenly over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve:

Enjoy your delicious Pumpkin Cream Cheese Muffins with a cup of coffee or tea.

Serving Tips:

Warm Up: For an extra touch of comfort, gently warm the muffins in the microwave for about 10-15 seconds before serving. This will make the cream cheese filling slightly gooey and enhance the overall flavor.

Pairing: These muffins pair wonderfully with a hot cup of coffee, tea, or a glass of milk. For a special treat, serve them with a dollop of whipped cream or a drizzle of caramel sauce.

Presentation: Arrange the muffins on a decorative platter or cake stand for a charming presentation. Dusting them with a little powdered sugar can add a lovely finishing touch.

Storage Tips:

Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. This will keep them fresh and prevent them from drying out.

Refrigeration: If you want to keep the muffins for a longer period, refrigerate them. Place the muffins in an airtight container and store them in the fridge for up to a week. Allow them to come to room temperature or warm them slightly before serving.

Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, simply let them sit at room temperature for a few hours or microwave them for about 20-30 seconds.

Avoid Moisture: To prevent sogginess, make sure the muffins are completely cool before storing them. Avoid placing them in a humid environment.

Related Recipes:

• Pumpkin Cinnamon Roll Bake
• Easy Sausage Breakfast Muffins
• 2-Ingredient Pumpkin Muffins

FAQs:

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree rather than canned pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and texture of the muffins. Pumpkin puree provides a neutral base that allows the spices and sweetness in the recipe to shine.

Can I substitute the cream cheese filling with a different type of filling?

Yes, you can substitute the cream cheese filling with a variety of options. For a different flavor, try using a mix of Greek yogurt and honey, or a chocolate ganache for a decadent twist. Just ensure that the filling is thick enough to hold its shape in the center of the muffins.

How can I make these muffins gluten-free?

To make gluten-free Pumpkin Cream Cheese Muffins, substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or guar gum, which helps to provide structure and elasticity to the muffins.

Can I reduce the sugar in this recipe?

Yes, you can reduce the amount of sugar in the recipe if you prefer less sweetness. Try cutting the granulated sugar and brown sugar by 1/4 cup each. Keep in mind that reducing sugar may slightly alter the texture and flavor, but the muffins will still be delicious. You can also use alternative sweeteners like honey or maple syrup if preferred.

Conclusion:

These Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin goodness and creamy filling, topped with a crunchy streusel for an irresistible fall treat. Ideal for breakfast or a snack, they bring warmth and comfort in every bite. Try them today to enjoy a delightful autumn indulgence!

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