Pumpkin Cream Cheese Muffins are a delightful treat, especially during the fall season. They combine the warm flavors of pumpkin and spices with a creamy cheese filling. These muffins are perfect for breakfast, snack time, or dessert. With their soft texture and rich taste, they are sure to please everyone in your family. Also, they are easy to make and use common ingredients that you may already have in your kitchen.
how to make Pumpkin Cream Cheese Muffins
Ingredients:
- 15 oz canned pumpkin
- 2 cups granulated cane sugar
- 4 eggs
- 3/4 cup sunflower oil
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 3/4 cup freshly milled soft white wheat
- 8 oz cream cheese (softened)
- 1 egg
- 1/3 cup granulated cane sugar
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the canned pumpkin, 2 cups of sugar, 4 eggs, and sunflower oil until well combined.
- In another bowl, whisk together the salt, baking powder, cinnamon, baking soda, and freshly milled soft white wheat.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- In a separate bowl, beat the softened cream cheese, 1 egg, and 1/3 cup of sugar together until smooth.
- Fill each muffin cup halfway with the pumpkin batter. Spoon a small amount of the cream cheese mixture on top, then cover with more pumpkin batter.
- Sprinkle the semi-sweet chocolate chips on top of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
how to serve Pumpkin Cream Cheese Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain, or spread a little extra cream cheese on top for added flavor. They pair well with a hot cup of coffee or tea, making them a perfect snack any time of the day.
how to store Pumpkin Cream Cheese Muffins
To store your muffins, let them cool completely and then place them in an airtight container. They can stay fresh at room temperature for about 2-3 days. If you want to keep them longer, you can refrigerate them, where they can last for up to a week. For longer storage, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to three months.
tips to make Pumpkin Cream Cheese Muffins
- Be sure to use softened cream cheese so it mixes easily with the other ingredients.
- You can use canned pumpkin or homemade pumpkin puree, but make sure it’s not too watery.
- To prevent sticking, make sure to grease the muffin tin well or use parchment paper liners.
- Feel free to adjust the spices to your liking; nutmeg or ginger can add a nice twist.
variation
You can add walnuts or pecans for extra crunch. If you prefer a sweeter muffin, increase the sugar slightly. For a healthier version, substitute some of the oil with applesauce or use whole wheat flour instead of soft white wheat.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before using it in the recipe, and drain any excess moisture.
Can I make these muffins gluten-free?
Yes, you can substitute the freshly milled soft white wheat with a gluten-free flour blend. Just ensure that it is a 1:1 ratio for the best results.
How do I know when the muffins are done?
You can check if the muffins are done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready to be taken out of the oven.
Pumpkin Cream Cheese Muffins
Ingredients
Muffin Base
- 15 oz canned pumpkin Use homemade puree if desired, but ensure it’s not watery.
- 2 cups granulated cane sugar Use more for a sweeter muffin if desired.
- 4 large eggs
- 3/4 cup sunflower oil Can substitute part with applesauce for a healthier version.
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon Feel free to adjust spices to your liking; nutmeg or ginger can add variety.
- 2 tsp baking soda
- 2 3/4 cups freshly milled soft white wheat Can substitute with gluten-free flour blend.
Cream Cheese Filling
- 8 oz cream cheese (softened) Be sure it’s softened for easier mixing.
- 1 large egg
- 1/3 cup granulated cane sugar
Topping
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the canned pumpkin, 2 cups of sugar, 4 eggs, and sunflower oil until well combined.
- In another bowl, whisk together the salt, baking powder, cinnamon, baking soda, and freshly milled soft white wheat.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- In a separate bowl, beat the softened cream cheese, 1 egg, and 1/3 cup of sugar together until smooth.
Assembly and Baking
- Fill each muffin cup halfway with the pumpkin batter. Spoon a small amount of the cream cheese mixture on top, then cover with more pumpkin batter.
- Sprinkle the semi-sweet chocolate chips on top of each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
