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- 1 cup canned pure pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract - 1/2 cup all-purpose flour - 1/4 cup brown sugar, packed - 1/4 cup rolled oats - 1/2 teaspoon ground cinnamon - 1/4 cup cold butter, cubed Each ingredient plays an important role in making these muffins taste amazing. The pumpkin puree brings moisture and a lovely flavor. The sugars add sweetness and help the muffins rise. Vegetable oil keeps them soft. Eggs bind everything together and add richness. The spices, like cinnamon and nutmeg, give warmth and depth. The cream cheese filling adds a delicious surprise in the middle. The streusel topping gives a nice crunch and extra flavor. Make sure to use fresh ingredients for the best taste. If you want a fun twist, you can add chocolate chips or nuts to the batter. These muffins will be a hit! - Preheat oven at 350°F (175°C). - Line muffin tin with paper liners. Start by getting your oven ready. This step is key for even baking. Lining your muffin tin with paper liners makes for easy cleanup. Plus, it helps keep the muffins moist. - Combine softened cream cheese, powdered sugar, and vanilla extract. - Mix until smooth. In a bowl, add the softened cream cheese. You want it to be soft for easy mixing. Add the powdered sugar and vanilla extract next. Mix everything until it is smooth and creamy. This filling adds a rich flavor to your muffins. - Mix pumpkin puree, sugars, vegetable oil, eggs, and vanilla in a bowl. - Combine dry ingredients and gradually add to wet mixture. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Whisk it well until everything is smooth. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mix to the wet mixture. Stir until just combined. Be careful not to overmix. - Mix flour, brown sugar, oats, and cinnamon. - Combine with cold butter until crumbly. For the streusel, mix flour, brown sugar, rolled oats, and cinnamon in a bowl. Next, add cold cubed butter. Use your fingers or a pastry cutter to mix it until it looks crumbly. This topping gives the muffins a crunchy texture. - Fill muffin cups with batter and add cream cheese filling. - Top with remaining batter and streusel. Now it's time to assemble. Fill each muffin cup about one-third full with the pumpkin batter. Then, add about a tablespoon of the cream cheese filling in the center of each. Cover it with more batter until almost full. Finally, sprinkle the streusel topping generously over each muffin. - Bake for 18-20 minutes. - Cool muffins before serving. Place the muffin tin in the oven and bake for 18 to 20 minutes. You know they’re done when a toothpick comes out clean. Once baked, let the muffins cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, delightful smell as they cool! - Do not overmix the batter. Overmixing can make muffins tough. Mix just until dry ingredients blend in. This keeps them light and fluffy. - Use room temperature ingredients for the cream cheese filling. Softened cream cheese blends easier. This makes for a smooth filling that flows nicely into the muffins. - Serve warm with a light dusting of powdered sugar. This adds a sweet touch and looks beautiful. Use a sifter to create an even layer. - Pair with cream cheese frosting. This adds an extra layer of flavor. Place it in a small bowl for dipping or spread it on top for a treat. - If muffins do not rise properly, check your leavening agents. Make sure your baking powder and baking soda are fresh. They help the muffins rise and become fluffy. - To achieve the perfect streusel texture, use cold butter. Cold butter creates a crumbly topping. Mix until it resembles coarse crumbs for that delightful crunch on top. {{image_2}} You can make these muffins even more fun by adding chocolate chips or nuts. Dark chocolate chips add a rich taste that pairs well with pumpkin. Chopped walnuts or pecans give a nice crunch. You can also mix in spices like allspice or clove for a twist. This change brings warmth and depth to the flavor. If you need gluten-free muffins, try using almond flour or a gluten-free flour blend. Both options work well and keep the muffins tasty. For a vegan version, use flax eggs instead of regular eggs. You can also swap in non-dairy cream cheese for the filling. These choices help more people enjoy this treat. Using fresh pumpkin during fall makes these muffins extra special. Fresh pumpkin adds a vibrant taste and color. You can also infuse the muffins with festive flavors like maple or pecan. Maple syrup gives a sweet touch, while pecans add a nice crunch. These ideas make the muffins perfect for seasonal celebrations. To keep your muffins fresh, use an airtight container. This helps to trap moisture and keeps them soft. If you plan to enjoy them later, the freezer is a great option. Just wrap each muffin in plastic wrap before placing them in a freezer bag. This will prevent freezer burn. At room temperature, your muffins will stay fresh for about three days. If you store them in the fridge, they can last up to a week. Just remember that refrigeration might change their texture slightly. To reheat your muffins without drying them out, use the microwave. Warm them for 10 to 15 seconds. For a crispy top, place them in the oven at 350°F for about 5 minutes. This method helps restore some of that fresh-baked goodness! Yes, you can make these muffins ahead of time. To do this, prepare the batter and fill the muffin cups. Cover the muffin tin with plastic wrap and store it in the fridge for up to 24 hours. When you're ready to bake, just remove the wrap and bake as directed. This method keeps the muffins fresh and saves you time. To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If the toothpick has wet batter on it, bake for a few more minutes. This simple test helps you avoid undercooked muffins. Absolutely! To freeze, let the muffins cool completely. Place them in an airtight container or a freezer bag. They can stay fresh in the freezer for up to three months. When you're ready to enjoy them, thaw in the fridge overnight or at room temperature. For a warm treat, reheat in the oven or microwave. These pumpkin cream cheese streusel muffins are easy and fun to make. You learned about the key ingredients like pumpkin puree, cream cheese, and spices, and the step-by-step method to bake them perfectly. Tips on serving and storing help you enjoy your muffins longer. Feel free to explore flavor variations and dietary adaptations for a personal touch. Baking should be enjoyable, and these muffins are a great treat! So gather your ingredients and start baking today! You won’t regret it.

Pumpkin Cream Cheese Streusel Muffins

Indulge in the delightful taste of Pumpkin Cream Cheese Streusel Muffins! These fluffy pumpkin muffins, filled with creamy goodness and topped with a crunchy streusel, are perfect for fall or any cozy breakfast. With simple ingredients and easy-to-follow instructions, you can create these tasty treats in no time. Click through to explore the full recipe and impress your friends and family with this delicious autumn favorite!
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Ingredients
  

For the Muffins:

1 cup canned pure pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

For the Cream Cheese Filling:

4 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 cup rolled oats

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Instructions
 

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

    Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.

      Make the Muffin Batter: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Whisk until well combined.

        In a separate bowl, mix flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

          Prepare the Streusel Topping: In another bowl, mix flour, brown sugar, rolled oats, and cinnamon. Use a pastry cutter or your fingers to combine with the cold cubed butter until crumbly.

            Assemble the Muffins: Fill each muffin cup about 1/3 full with the pumpkin batter. Add a tablespoon of the cream cheese filling in the center of each cupcake batter, then top with more batter until nearly full. Finally, sprinkle the streusel topping generously over each muffin.

              Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 muffins

                    - Presentation Tips: Serve the muffins warm on a rustic wooden board, dusting them with a light sprinkle of powdered sugar. Pair with a small bowl of cream cheese frosting for an extra indulgent treat.