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- 1 cup all-purpose flour - 1/2 cup sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt For the dry ingredients, mix the flour, sugar, baking powder, and baking soda. Add the spices: cinnamon, nutmeg, and ginger. Lastly, sprinkle in the salt. This blend creates a warm and cozy flavor that pairs perfectly with pumpkin. - 1/2 cup canned pumpkin puree - 1/4 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened For the wet ingredients, blend pumpkin puree, vegetable oil, egg, and vanilla extract. This mixture gives the muffins a rich and creamy texture. The cream cheese adds a delightful surprise in the middle. - 1/4 cup powdered sugar - 1 tablespoon milk Finally, for the cream cheese filling, beat together the powdered sugar and milk. This mixture should be smooth and creamy. It adds sweetness and richness to each muffin. With these ingredients, you create a tasty treat. The mix of spices, pumpkin, and cream cheese makes these muffins stand out. They are a joy to make and even more fun to eat. Enjoy baking! - Preheat the oven to 350°F (175°C). - Line a muffin tin with paper liners. - In a large bowl, combine 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. - Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. Stir until mixed well. - In a separate bowl, mix together 1/2 cup of canned pumpkin puree, 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Blend until smooth. - Pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps; don’t overmix. - In a small bowl, beat 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1 tablespoon of milk together. Mix until creamy. - Fill each muffin liner halfway with pumpkin batter. - Add about a teaspoon of the cream cheese mixture in the center of each muffin. - Cover the cream cheese with the remaining batter. - Bake the muffins in the preheated oven for 18 to 20 minutes. - Check with a toothpick; it should come out clean. - Let the muffins cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. To avoid overmixing, mix the wet and dry ingredients just until they blend. A few lumps are perfectly fine. Overmixing can make your muffins tough. For a moist texture, add just enough oil and pumpkin puree. This keeps them soft and tender. You can add more spices for extra warmth. Try cloves or allspice for a richer taste. If you like sweet muffins, adjust the sugar to your liking. Taste the batter before baking, and add more sugar if needed. Garnish your muffins with powdered sugar for a sweet touch. A drizzle of cream cheese icing looks fancy. Serve them on a pretty plate with fresh mint leaves for a pop of color. These small details make your muffins look and taste even better. {{image_2}} You can make these muffins fit many diets. For gluten-free options, try using almond flour or coconut flour. Both work well and keep the flavor. Look for recipes that guide you on how to swap them in. If you're vegan, you can replace the egg with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use vegan cream cheese to keep that rich taste. Want to spice things up? You can add chocolate chips or chopped nuts to the batter. Chocolate makes a sweet mix with pumpkin. Nuts add a nice crunch. You can also change the spice blend. Try allspice or cardamom for a unique twist. Each spice adds a different taste and aroma. As the seasons change, so can your muffins. In fall, add diced apples or chopped pecans for extra flavor. They pair so well with pumpkin. During the holidays, think about adding peppermint or cranberries. These flavors bring cheer and warmth. Your guests will love the festive touch! To keep your pumpkin cheesecake muffins fresh, store them in an airtight container. This helps maintain moisture. You can leave them at room temperature for up to three days. Make sure to keep them away from direct sunlight. If you want them to last longer, consider refrigerating them. They will stay fresh for about a week in the fridge. If you want to save muffins for later, freezing is a great option. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat them, take out the muffins and let them thaw in the fridge overnight. You can also thaw them at room temperature for a couple of hours. To reheat pumpkin cheesecake muffins, avoid drying them out. The best method is to use the oven. Preheat it to 350°F (175°C). Place muffins on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes. This keeps them soft and warm. You can also use a microwave. Heat for about 20-30 seconds. Just be careful not to overheat, or they may become tough. Pumpkin cheesecake muffins stay fresh for about 3 to 4 days. Store them in an airtight container at room temperature. For longer storage, place them in the fridge. They can last up to a week when chilled. Yes, you can make mini muffins! Just reduce the baking time to about 12 to 15 minutes. Check them often to avoid overbaking. Mini muffins are perfect for a quick snack or party treats. The best way to check if muffins are done is to use a toothpick. Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it comes out wet, they need more time. Absolutely! These muffins are great for meal prep. You can bake them ahead of time and store them in the fridge. They make a quick breakfast or snack during the week. Just grab and go! Yes, fresh pumpkin works well, too. Just cook and puree the pumpkin until smooth. Make sure to drain any excess liquid to keep the muffins from getting soggy. Fresh pumpkin adds a lovely flavor. In this blog post, I walked you through making delicious pumpkin cheesecake muffins. We covered the key ingredients, from dry to wet, and additional elements like cream cheese. I laid out clear steps for mixing, assembling, and baking. I also shared tips for perfecting your muffins, variations for dietary needs, and smart storage methods. These muffins are easy to make and perfect for any season. Experiment with flavors and enjoy them fresh or stored. Happy baking!

Pumpkin Cheesecake Muffins

Indulge in the fall flavors with these delicious Pumpkin Cheesecake Muffins! Perfectly spiced and filled with a creamy cheesecake center, these muffins are a delightful treat for any occasion. Discover the simple ingredients and easy steps to create this mouthwatering recipe from scratch. Get inspired and impress your friends and family - click through to explore the full recipe and enjoy the sweet taste of autumn!
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Ingredients
  

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt until well combined.

      In another bowl, mix the pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          In a small bowl, beat the softened cream cheese, powdered sugar, and milk together until creamy and smooth.

            Fill each muffin liner halfway with the pumpkin batter, then add a dollop (about a teaspoon) of the cream cheese mixture in the center of each muffin.

              Top each muffin with remaining pumpkin batter to cover the cream cheese mixture completely.

                Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Dust the cooled muffins with a sprinkle of powdered sugar or a drizzle of cream cheese icing for an elegant touch. Serve on a beautiful platter with fresh mint leaves for decoration.