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Pumpkin Cream Cheese Muffins

Cozy Pumpkin Cream Cheese Muffins for Fall Mornings

Delight in these Pumpkin Cream Cheese Muffins, the perfect breakfast treat that captures the essence of fall.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pure pumpkin puree Ensure it's pure and not pumpkin pie filling.
  • 0.5 cup Light brown sugar Adds sweetness with a slight caramel flavor.
  • 0.5 cup Granulated sugar Adjust amounts according to your preference.
  • 2 large Eggs Using room temperature eggs aids mixing.
  • 0.5 cup Sunflower oil Can be substituted with vegetable oil or melted coconut oil.
  • 1 tsp Pure vanilla extract Opt for high-quality extract for richer taste.
  • 2 cups All-purpose flour Consider a gluten-free blend if desired.
  • 1 tsp Pumpkin pie spice Can be swapped with cinnamon, nutmeg, and ginger.
  • 1 tsp Ground cinnamon Always use fresh spices for best flavor.
  • 1 tsp Baking powder Ensure it's fresh for optimal rising.
  • 0.5 tsp Baking soda Check the expiration date for effectiveness.
  • 0.5 tsp Salt Do not skip as it balances sweetness.
  • 0.5 cup Whole milk Use any milk alternative with caution.
For the Cream Cheese Filling
  • 8 oz Cream cheese Can be substituted with low-fat cream cheese.
  • 0.25 cup Granulated sugar Adjust based on your sweetness preference.
  • 2 tbsp All-purpose flour Stabilizes the cream cheese mixture.
  • 1 tsp Pure vanilla extract Consider high-quality extract for best results.
  • 2 tbsp Whole milk Smooths the cream cheese filling consistency.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, and granulated sugar until smooth.
  3. Incorporate the eggs, sunflower oil, and vanilla extract, stirring gently.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture, mixing just until combined.
  6. Add in the whole milk and mix until thick, then let rest for 30 minutes.
  7. Prepare the cream cheese filling by blending the cream cheese, granulated sugar, all-purpose flour, vanilla extract, and milk until smooth.
  8. Transfer the cream cheese mixture to a piping bag.
  9. Distribute the muffin batter evenly into the muffin tin and swirl the cream cheese mixture on top.
  10. Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for another 12-15 minutes.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allowing the batter to rest for 30 minutes enhances the texture. Store any leftovers in an airtight container.

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