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Before diving into the delicious world of Pumpkin Spice Delight Mini Muffins, it's essential to prepare your kitchen for a smooth baking experience. Start by preheating your oven to 350°F (175°C). Preheating is crucial, as it ensures your muffins rise properly and bake evenly. While the oven warms up, gather all your ingredients and equipment, including your muffin tins, mixing bowls, and measuring cups.

Pumpkin Cream Cheese Mini Muffins

Get ready to embrace the flavors of fall with these Pumpkin Spice Delight Mini Muffins! These bite-sized treats combine the warmth of pumpkin and cream cheese with a blend of aromatic spices, making them perfect for any fall gathering or cozy coffee break. They’re not only easy to share but also packed with nutrients. Enjoy the delightful aroma of baking while celebrating the comforting spirit of the season with these delicious muffins. Your home will thank you!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup cream cheese, softened

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup mini chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with cooking spray.

    Prepare the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese with 1/4 cup of granulated sugar until smooth. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, softened butter, remaining 1/4 cup of granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well blended and creamy.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt until evenly mixed.

          Combine Everything: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix. If desired, fold in the nuts and mini chocolate chips.

            Fill Muffin Tins: Spoon a tablespoon of muffin batter into each mini muffin cup, filling them about halfway. Then add a small dollop of the cream cheese filling on top of the batter and cover it with another tablespoon of muffin batter.

              Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your delicious Pumpkin Cream Cheese Mini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 mini muffins