Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Dive into the world of autumn flavors with these pumpkin cream cheese muffins! Moist and fluffy, these muffins are not only easy to make but are also a perfect treat for any occasion. The combination of pumpkin and cream cheese creates a delightful balance of sweetness and richness. Whether for breakfast, a snack, or a cozy dessert, these muffins will surely please your taste buds.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each muffin (serving size: 1 muffin) contains approximately 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 1g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- Add the eggs, vegetable oil, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Using a spoon, drop a small amount of cream cheese mixture onto the center of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature!
Alternative Ingredients
You can substitute canned pumpkin with freshly pureed pumpkin. For a healthier option, consider using whole wheat flour instead of all-purpose flour, or replace sugar with honey or maple syrup for a natural sweetness.
Serving and Pairings
These muffins pair wonderfully with a warm cup of coffee or tea. They can also be served with a dollop of whipped cream or a drizzle of maple syrup for added sweetness.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Reheat in the microwave for 10-15 seconds or in the oven at 350°F for a few minutes.
Cooking Mistakes
- Not measuring ingredients accurately can lead to inconsistent results.
- Overmixing the batter can make muffins dense.
- Skipping the cream cheese filling will reduce flavor.
- Not testing for doneness can result in undercooked muffins.
- Using old baking powder or baking soda can affect rise.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Try adding chocolate chips or nuts for extra flavor.
- For a spicier muffin, add a pinch of cloves or ginger.
- Let the muffins cool completely before storing.
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.
How can I make these muffins healthier?
You can substitute whole wheat flour for all-purpose flour, reduce sugar, or use applesauce for some of the oil.
Can I freeze these muffins?
Absolutely! They freeze well for up to 3 months. Just make sure to wrap them tightly.
What can I serve with these muffins?
These muffins are delicious on their own, but they pair well with coffee, tea, or a dollop of whipped cream.
How long do these muffins last?
In an airtight container at room temperature, they last for about 3 days. In the freezer, they last for up to 3 months.
Conclusion
These pumpkin cream cheese muffins are a delightful treat that captures the essence of fall. With their moist texture and creamy center, they are perfect for breakfast or as a snack. Easy to make and delicious to eat, they will surely become a favorite in your baking repertoire.
Pumpkin Cream Cheese Muffins Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup cream cheese softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- Add the eggs, vegetable oil, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Using a spoon, drop a small amount of cream cheese mixture onto the center of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature!