Can I make these muffins in advance?

Absolutely! These Pumpkin Cream Cheese Muffins can be baked up to 3 days in advance. Store them in an airtight container at room temperature or in the refrigerator. When ready to serve, you can enjoy them at room temperature or warm them up in the oven or microwave for a few seconds.

Can I freeze the muffins?

Yes, you can freeze these muffins for up to 2 months. Allow them to cool completely, then wrap each muffin individually in plastic wrap or foil. When ready to enjoy, thaw the muffins at room temperature or reheat them in the oven or microwave.

Can I use fresh pumpkin instead of canned?

Definitely! If you have access to fresh pumpkin, you can absolutely use it in this recipe. Roast and puree the pumpkin, then measure out the same amount of pumpkin puree as the recipe calls for. Just keep in mind that the texture and flavor may vary slightly compared to using canned pumpkin.

Can I make these muffins into a loaf instead?

Yes, you can easily transform this recipe into a pumpkin cream cheese loaf. Simply pour the pumpkin batter into a greased loaf pan, add the cream cheese filling, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Can I add mix-ins to the muffins?

Absolutely! Feel free to get creative and fold in your favorite mix-ins, such as chopped pecans, walnuts, chocolate chips, or even a sprinkling of streusel topping. Just be mindful not to overfill the muffin cups, as the additions may cause the muffins to spill over.

Pumpkin Cream Cheese Muffins Delicious Fall Treat

Name: Pumpkin Cream Cheese Muffins Delicious Fall Treat
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 2 large eggs; 1 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tsp vanilla extract

Description

Indulge in the autumnal delight of our Pumpkin Cream Cheese Muffins a mouthwatering Fall treat with a creamy cheese center Irresistible texture flavor

Ingredients

1 (15 oz) can pumpkin puree
2 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract

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Instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Scoop about 2 tablespoons of the pumpkin batter into each prepared muffin cup, filling them about halfway. Then, place a heaping teaspoon of the cream cheese filling in the center of each muffin. Top with the remaining pumpkin batter, ensuring the cream cheese is completely covered.
Bake for 18-22 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 them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Baked Goods
Cuisine: American