why make this recipe
Pumpkin Cream Cheese Muffins are a delightful treat, especially during the fall season. They combine the warm, comforting flavors of pumpkin with the creamy sweetness of cream cheese. These muffins are moist, flavorful, and perfect for breakfast, snacks, or dessert. Baking them fills your home with a wonderful aroma, making them irresistible to everyone around. This recipe is easy to follow, making it perfect for both new and experienced bakers.
how to make Pumpkin Cream Cheese Muffins
Ingredients :
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 1/2 cups light brown sugar
- 1/2 cup oil
- 3/4 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla
Directions :
- Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
- In a large bowl, combine the pumpkin puree, eggs, brown sugar, oil, sour cream, and vanilla.
- In a small bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- For the cream cheese filling, add softened cream cheese, granulated sugar, and vanilla to a piping bag. Pipe about 1 tablespoon of cream cheese filling into each muffin.
- Bake for 15-20 minutes or until the muffins look set and are no longer jiggly.
- Allow the muffins to cool for 5 minutes, then transfer them to a cooling rack to cool completely.
how to serve Pumpkin Cream Cheese Muffins
These muffins can be served warm or at room temperature. They are perfect with a cup of coffee or tea. You can also enjoy them with a spread of butter or maple syrup. They make a lovely addition to a brunch table or a cozy snack at home.
how to store Pumpkin Cream Cheese Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresher for a longer time, place them in the refrigerator for up to a week. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just remember to thaw them before enjoying.
tips to make Pumpkin Cream Cheese Muffins
- Make sure the cream cheese is softened to blend well into the filling.
- Do not overmix the batter; mix until just combined for soft muffins.
- You can add nuts or chocolate chips to the batter for extra flavor and texture.
variation
You can add chocolate chips or chopped nuts to the muffin batter for a different taste. You might also try substituting the pumpkin puree with applesauce for a lighter muffin.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and pureed until smooth.
2. What can I use instead of sour cream?
You can substitute sour cream with plain yogurt or buttermilk for a similar texture and flavor.
3. How do I know when the muffins are done baking?
The muffins are done when they look set and do not jiggle when you shake the pan. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.
