Go Back
- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 1/2 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk - Optional: Chopped pecans or walnuts You can easily swap some ingredients if needed. Here are a few ideas: - Use whole wheat flour instead of all-purpose flour for more fiber. - Substitute coconut oil for vegetable oil to add a hint of flavor. - Replace granulated sugar with brown sugar for extra moisture and depth. - If you want a dairy-free option, use a vegan cream cheese. Fresh ingredients make a big difference in your muffins. Here are some tips: - Check the date on your baking powder and baking soda. They should be fresh for the best rise. - Look for pumpkin puree in cans without added sugars or spices. Read labels carefully. - Choose eggs that are clean, uncracked, and stored in the fridge. - For the best flavor, get spices from a place with high turnover. Fresh spices pack more punch. Start by preheating your oven to 350°F (175°C). This gets it ready for baking. Prepare a muffin tin by placing paper liners or spraying it with non-stick spray. This will help the muffins come out easily. In a medium bowl, mix the dry ingredients. Combine 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Whisk them together until they blend well. In a large bowl, mix the wet ingredients. Combine 1/2 cup of sugar, 1/3 cup of vegetable oil, 1/2 cup of pumpkin puree, 2 eggs, and 1 teaspoon of vanilla. Whisk these until smooth and creamy. Next, fold the dry ingredients into the wet mix. Use a rubber spatula or wooden spoon. Mix gently until just combined. It’s fine if some lumps remain; don’t over-mix. In a small bowl, prepare the cream cheese filling. Beat 4 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 tablespoon of milk. Mix until it is smooth and creamy. Spoon the pumpkin batter into each muffin cup. Fill each cup about halfway. Then, add about a teaspoon of the cream cheese mixture on top of the batter. Finally, add more pumpkin batter until each cup is about three-quarters full. If you like, sprinkle some chopped pecans or walnuts on top for extra crunch. Place the muffin tin in the oven and bake for 18-20 minutes. Check with a toothpick; it should come out clean when done. Once baked, let the muffins cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warm, cozy flavors of your pumpkin cream cheese coffee cake muffins! To bake perfect muffins, start by measuring your ingredients accurately. Use a kitchen scale for precision. Sift your flour to make it light and fluffy. This helps your muffins rise well. Preheat your oven fully before baking. A hot oven helps create a nice dome on top. Over-mixing can lead to tough muffins. Mix the batter gently until just combined. If you see small lumps, that’s okay. Also, don’t skip the cream cheese filling. It adds a rich flavor that pairs well with pumpkin. Lastly, be careful not to open the oven door too soon. This can cause your muffins to sink. For deeper flavors, try adding spices like allspice or cloves. You can also switch the sugar. Brown sugar gives a nice caramel taste. Adding nuts like pecans or walnuts boosts texture and crunch. For a fun twist, mix in chocolate chips or dried fruit. This makes each bite exciting and different! {{image_4}} You can make these pumpkin cream cheese coffee cake muffins even more exciting! Adding a few extras can change the flavor and texture. Here are some choices: - Chopped nuts: Add pecans or walnuts for crunch. - Chocolate chips: Mix in some semi-sweet or dark chocolate chips for a sweet twist. - Dried fruit: Consider adding raisins or cranberries for a fruity bite. - Spices: Try adding a pinch of cardamom or allspice for more warmth. These options give you a chance to customize each muffin to your taste! Want to switch up the flavor? You can easily do that! Here are some fun ideas: - Apple cinnamon: Substitute pumpkin with applesauce and add extra cinnamon for a cozy feel. - Banana: Use ripe mashed bananas instead of pumpkin for a different taste. - Carrot cake: Blend pumpkin with grated carrots and add nuts for a unique spin. - Chocolate pumpkin: Replace some flour with cocoa powder for a rich chocolate flavor. These combinations keep your muffins fresh and exciting! If you want a lighter version of these muffins, you can swap out some ingredients. Here are a few ideas: - Whole wheat flour: Replace all-purpose flour with whole wheat flour for added fiber. - Sugar alternatives: Use honey or maple syrup instead of granulated sugar to cut refined sugars. - Greek yogurt: Substitute some of the oil with Greek yogurt for moisture and protein. - Egg substitutes: Use flaxseed meal or applesauce instead of eggs for a vegan version. These swaps help you enjoy a tasty treat while keeping it healthier! To keep your pumpkin cream cheese coffee cake muffins fresh, store them in an airtight container. Make sure they cool completely before sealing. This helps prevent moisture buildup. Place parchment paper between layers if you stack them. For the best taste, keep them at room temperature for up to two days. If you want them to last longer, consider freezing. Freezing these muffins is simple. First, let them cool down. Then, wrap each muffin tightly in plastic wrap. This keeps out air and prevents freezer burn. Place the wrapped muffins in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to enjoy, just thaw them at room temperature or heat them in the microwave for a quick treat. When stored properly, these muffins stay fresh for about two days at room temperature. If refrigerated, they last up to a week. Freezing extends their life to about three months. Always check for signs of spoilage before eating. If they smell off or look strange, it’s best to toss them. Enjoy your delicious muffins, fresh or frozen! Yes, you can make these muffins ahead of time. They store well for a few days. Just keep them in an airtight container at room temperature. If you want them to last longer, freezing is a great option. Just wrap each muffin tightly in plastic wrap and then place them in a freezer bag. They will stay fresh for up to three months. You can tell the muffins are done by doing a simple toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. They should also be golden brown on top and spring back when you gently press them. Baking time usually ranges from 18 to 20 minutes, but keep an eye on them toward the end. Absolutely! Canned pumpkin works great in this recipe. It saves time and still gives you that delicious pumpkin flavor. Just make sure to use pure pumpkin puree and not pumpkin pie filling. This will ensure your muffins taste just right. You’ve now learned about key ingredients, step-by-step instructions, and helpful tips. Choosing the right fresh ingredients is vital for tasty muffins. Follow our baking tips to make perfect muffins every time. Experiment with different flavors, add-ins, and swaps to suit your taste. Lastly, proper storage will keep your muffins fresh longer. Enjoy the baking journey!

Pumpkin Cream Cheese Coffee Cake Muffins

Delight in fall flavors with these Pumpkin Cream Cheese Coffee Cake Muffins! Perfectly spiced and topped with a creamy filling, these muffins are easy to make and perfect for any occasion. With a simple prep time of just 15 minutes, you can enjoy warm, fluffy treats in no time. Click to explore the full recipe and learn how to bring this cozy, delicious treat to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup granulated sugar

1/3 cup vegetable oil

1/2 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened to room temperature

1/4 cup powdered sugar

1 tablespoon milk

Optional: Chopped pecans or walnuts for topping

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or spraying it with non-stick cooking spray to prevent sticking.

    In a medium-sized mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these dry ingredients together thoroughly until they are evenly combined and set this bowl aside.

      In a separate large mixing bowl, combine the granulated sugar, vegetable oil, pumpkin puree, large eggs, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients together until they form a smooth and creamy mixture.

        Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula or wooden spoon. Mix gently until just combined; it's important to avoid over-mixing, so a few small lumps are perfectly fine.

          In a small bowl, beat the softened cream cheese with powdered sugar and milk until the mixture is smooth and creamy, ensuring there are no lumps.

            Spoon the pumpkin batter into each muffin cup, filling them about halfway. Then, add about a teaspoon of the cream cheese mixture on top of the batter in each cup. Finish by topping each muffin with more pumpkin batter until they are filled to about three-quarters full.

              If desired, sprinkle some chopped pecans or walnuts over the top of each muffin for extra crunch and a delightful texture.

                Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.

                  Once baked, let the muffins cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

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

                      - Presentation Tips: Serve the muffins warm or at room temperature on a beautifully decorated platter. For an elegant touch, lightly dust the tops with powdered sugar and pair them with a steaming cup of coffee or tea for the perfect cozy experience.