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As the leaves begin to change color and the air turns crisp, the cozy flavors of autumn start to emerge. Among these flavors, pumpkin reigns supreme, captivating taste buds and inspiring countless recipes during the fall season. From lattes to pies, pumpkin-flavored delights have become a staple in many households, and for good reason. One such irresistible treat that combines the warm, earthy essence of pumpkin with a rich, creamy twist is the Pumpkin Cream Cheese Muffin.

Pumpkin Cream Cheese Muffins

Celebrate the flavors of fall with these irresistible Pumpkin Cream Cheese Muffins! Combining moist pumpkin batter with a rich cream cheese filling, these muffins are perfect for breakfast, snacks, or dessert. This article guides you through each step, from understanding the key ingredients to baking and storing your treats. Enjoy the warm spices and creamy goodness that make these muffins a must-try this autumn season!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 tsp pure vanilla extract

4 oz cream cheese, softened

1 tbsp powdered sugar

1 tsp lemon juice

½ tsp vanilla extract (for cream cheese)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

    Make the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, powdered sugar, lemon juice, and ½ tsp vanilla extract. Mix until smooth and well blended. Set aside in the fridge.

      Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly mixed.

        Mix Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, pumpkin puree, and 1 tsp vanilla extract, mixing until you achieve a smooth consistency.

          Combine Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until incorporated. Be careful not to overmix; a few lumps are fine.

            Fill Muffin Tins: Spoon about 2 tablespoons of muffin batter into each muffin cavity, filling them halfway. Next, take the cream cheese mixture from the fridge and drop about 1 teaspoon into the center of each muffin. Then, top with a little more muffin batter until the cups are about ¾ full.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the muffin (except for the cream cheese).

                Cool Down: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature, and enjoy the blend of pumpkin and creamy goodness!

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins