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Pumpkin Cream Cheese Muffins

Delicious Pumpkin Cream Cheese Muffins for Cozy Mornings

These Pumpkin Cream Cheese Muffins are a delightful breakfast option and the perfect fall treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider swapping for whole wheat flour for added nutrition.
  • 1 cup Pumpkin Puree Canned or fresh, blot dry if fresh.
  • 1 cup Granulated Sugar Substitute with brown sugar for deeper flavor.
  • ½ cup Brown Sugar Use light or dark based on preference.
  • 1 teaspoon Baking Soda Check freshness.
  • 1 teaspoon Baking Powder Check freshness.
  • 1 teaspoon Pumpkin Pie Spice Increase for bolder taste.
  • ½ teaspoon Salt Balances sweetness.
  • 2 large Eggs Use room-temperature for easier mixing.
  • ½ cup Vegetable Oil Can swap with melted coconut oil or applesauce.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use block cream cheese for thick consistency.
For the Crumb Topping
  • ½ cup Flour All-purpose works best.
  • ¼ cup Brown Sugar Use light or dark based on choice.
  • ¼ cup Butter Melted is easier to mix in.
  • ½ teaspoon Spices Consider a hint of cinnamon or nutmeg.

Equipment

  • Oven
  • Mixing Bowl
  • Muffin tin
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Pumpkin Cream Cheese Muffins
  1. Prepare Cream Cheese Filling: Soften cream cheese at room temperature, then mix with granulated sugar, flour, and one egg until creamy. Set aside.
  2. Mix Muffin Batter: Whisk together dry ingredients in one bowl and mix wet ingredients in another bowl. Combine both mixtures carefully without overmixing.
  3. Assemble Muffins: Line muffin tin, fill halfway with batter, add cream cheese filling, then top with more batter.
  4. Prepare Crumb Topping: Mix topping ingredients to resemble coarse crumbs and sprinkle over muffins.
  5. Bake: Bake in a preheated oven at 350°F (175°C) for 20-22 minutes until tops are golden.
  6. Cool and Serve: Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy mixing. Avoid overmixing the batter to keep muffins light and fluffy.

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