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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt For the dry ingredients, I start with all-purpose flour. It gives the muffins a nice texture. I add baking soda and baking powder for the perfect rise. Cinnamon, nutmeg, and ginger bring a warm, spicy flavor. The salt balances the sweetness. - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Next, I mix the wet ingredients. Granulated and brown sugars provide sweetness and depth. Canned pumpkin puree adds moisture and flavor. Vegetable oil keeps the muffins tender. Eggs bind everything together, while vanilla extract enhances the taste. - 4 ounces cream cheese, softened - 2 tablespoons powdered sugar For the cream cheese filling, I use softened cream cheese. It mixes well with powdered sugar for sweetness. This filling adds a rich, creamy surprise to each muffin. It complements the pumpkin flavor perfectly. - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with paper liners or spray it with non-stick spray. - In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt. This mix gives your muffins a warm, spiced flavor. - In a large bowl, mix ½ cup granulated sugar, ½ cup packed brown sugar, 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. This step adds moisture and sweetness to your muffins. - Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. It’s okay if a few lumps remain; don’t overmix. This helps keep your muffins light and fluffy. - In a small bowl, blend 4 ounces of softened cream cheese with 2 tablespoons powdered sugar until smooth. This creamy filling adds a rich surprise to each bite. - Fill each muffin cup about 1/3 full with the pumpkin batter. Then, add a spoonful of the cream cheese mixture in the center of each muffin. Cover the cream cheese with more pumpkin batter until each cup is about 2/3 full. - Bake the muffins in the preheated oven for 18-22 minutes. A toothpick inserted into the muffin (not touching the cream cheese) should come out clean. - Once baked, take them out and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet aroma filling your kitchen! To get your muffins just right, avoid overmixing the batter. Mixing too much makes them dense. Gently stir until just combined, and remember, a few lumps are okay. This keeps your muffins light and fluffy. Using room temperature ingredients helps too. When your eggs and cream cheese are at room temp, they mix better. This makes for a smoother batter. Feel free to adjust the spices to fit your taste. If you love cinnamon, add more! If you want a kick, boost the ginger. You can also add nuts or chocolate chips for a fun twist. Nuts give a nice crunch, while chocolate adds sweetness. Just fold them in gently before you scoop the batter. For a lovely touch, dust your muffins with powdered sugar. This little detail makes them look bakery-fresh. You can also add a dollop of whipped cream cheese frosting on top. It adds creaminess and a burst of flavor. These simple steps will make your muffins a showstopper! {{image_2}} To make these muffins gluten-free, simply swap all-purpose flour with a gluten-free blend. Many blends work well, so pick your favorite. This change keeps the muffins soft and moist, just like the original. You can add fun flavors to your muffins. Try incorporating chocolate chips for a sweet touch. Alternatively, drizzle in some maple syrup for a warm, rich flavor. Both options take these muffins to a new level of deliciousness. Want to change the cream cheese flavor? Use flavored cream cheese to create unique tastes. Options like cinnamon or pumpkin spice cream cheese can add a fun twist. This small swap can make a big difference in flavor. You can keep these muffins fresh for a few days. Store them in an airtight container at room temperature. This method keeps them soft and tasty. Enjoy them within three days for the best flavor. Want to save some for later? Freeze the muffins! Wrap each one individually in plastic wrap or foil. Store them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat one, just take it out and let it thaw. To enjoy a warm muffin, you can reheat it. Use a microwave for a quick warm-up. Heat it for about 10-15 seconds. If you prefer the oven, preheat it to 350°F (175°C) and warm the muffin for about 5-10 minutes. This makes the muffin soft and cozy again. Yes, you can make these muffins ahead of time. Prepare the batter and store it in the fridge. You can also bake muffins and keep them in an airtight container. They stay fresh for about three days at room temperature. If you want to keep them longer, freeze them for up to three months. Just thaw and warm them when you’re ready to enjoy! To help your muffins rise well, use fresh baking soda and baking powder. Check the expiration dates before you bake. Mixing the batter gently is key; do not overmix it. A few lumps in the batter are just fine. This keeps the muffins light and fluffy. Remember, too much mixing can make them dense. Yes, you can use mashed bananas or unsweetened applesauce in place of pumpkin puree. Both options will add moisture and sweetness. They also change the flavor slightly, but they still taste great. If you want to keep that pumpkin flavor, use a mix of both. This way, you enjoy the best of both worlds! This blog post shared a simple way to make delicious pumpkin muffins. We covered all the needed ingredients, from dry to wet, plus the cream cheese filling. I provided step-by-step instructions, tips for perfect texture, flavor variations, and storage info. You can make these muffins your own with fun twists. Enjoy baking and share these tasty treats with friends and family. They will love the flavors and textures, and you’ll feel proud of your creation!

Bakery Style Pumpkin Cream Cheese Muffins

Indulge in the flavors of fall with these delicious Bakery Style Pumpkin Cream Cheese Muffins! Fluffy, moist, and filled with a rich cream cheese surprise, these muffins are perfect for breakfast or a cozy snack. Enjoy the delightful spices and the warm, comforting taste of pumpkin in every bite. Ready to bake? Click through for the full recipe and impress your friends and family with this seasonal treat. Your taste buds will thank you!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 ounces cream cheese, softened

2 tablespoons powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

    In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.

        Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

          For the cream cheese filling, in a separate small bowl, mix the softened cream cheese and powdered sugar until smooth.

            Fill each muffin cup about 1/3 full with the pumpkin batter. Then, add a spoonful of the cream cheese mixture in the center of each muffin, followed by covering the cream cheese with more pumpkin batter until each cup is about 2/3 full.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (not touching the cream cheese) comes out clean.

                Once baked, remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins

                    - Presentation Tips: Dust the muffins with a light sprinkle of powdered sugar before serving or add a dollop of whipped cream cheese frosting on top for an even more decadent treat!