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Cozy Pumpkin Cream Cheese Muffins

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These pumpkin cream cheese muffins combine warm fall spices with a creamy, tangy center for a cozy, comforting treat perfect for chilly mornings or afternoon snacks.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg (optional)
  • ½ cup (120 ml) vegetable oil or melted unsalted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225 g) cream cheese, softened
  • ⅓ cup (65 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or lightly grease each cup.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Refrigerate while preparing the batter.
  3. Whisk dry ingredients: In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  4. Combine wet ingredients: In another bowl, beat sugar with oil or melted butter until blended. Add eggs one at a time, beating gently after each addition. Stir in pumpkin puree and vanilla extract.
  5. Fold dry ingredients into wet mixture gently until just combined; do not overmix.
  6. Fill muffin cups: Spoon about 1 tablespoon of batter into each cup, add about 1 teaspoon of cream cheese filling on top, then cover with remaining batter until about two-thirds full.
  7. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating visible pockets.
  8. Bake for 20-25 minutes, checking at 20 minutes with a toothpick inserted away from the cream cheese swirl; it should come out clean or with a few moist crumbs.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Do not overmix batter to keep muffins tender. Swirl cream cheese gently to maintain pockets of filling. Start checking muffins at 20 minutes to avoid overbaking. Rotate pan halfway through baking for even color and rise. Muffins can be made ahead by preparing batter and filling separately and assembling before baking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, fall recipes, cozy baking, pumpkin spice, easy muffins, homemade fall treats

Find it online: https://evabakery.com/cozy-pumpkin-cream-cheese-muffins-recipe-easy-homemade-fall-treats/