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As autumn descends and the air turns crisp, the allure of pumpkin-flavored treats emerges, beckoning home bakers and dessert enthusiasts alike. The rich, earthy taste of pumpkin, combined with a medley of warm spices, captivates the senses and evokes the comforting essence of the season. Among the delightful offerings of pumpkin-infused recipes, Spiced Pumpkin Cream Cheese Muffins stand out as a perfect blend of flavors and textures. These muffins are not just a treat for the taste buds; they also provide a satisfying experience with their moist crumb and velvety cream cheese filling.

Pumpkin Cream Cheese Muffins

Embrace the flavors of fall with Spiced Pumpkin Cream Cheese Muffins! These delicious treats combine the rich taste of pumpkin with warm spices and a luscious cream cheese filling, creating a moist and flavorful bite perfect for any occasion. Packed with nutrients and fiber, these muffins are a wholesome option for breakfast, snacks, or dessert. Follow our step-by-step guide for baking success and discover variations to customize your muffins. Get ready to indulge in this seasonal favorite!
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Ingredients
  

_For the Muffin Batter:_

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

_For the Cream Cheese Filling:_

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

_For Topping (optional):_

1/4 cup chopped pecans or walnuts

Extra sprinkle of cinnamon sugar

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them well.

    Prepare the Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly mixed.

        Mix Wet Ingredients: In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.

          Combine the Mixtures: Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tin: Scoop about half of the muffin batter into each muffin cup, filling them about halfway. Then, add a generous tablespoon of the cream cheese filling to the center of each muffin. Finally, top with the remaining batter until the cups are about 3/4 full.

              Add Topping: If desired, sprinkle chopped nuts on top of the muffins and a light dusting of cinnamon sugar.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean.

                  Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature, perfect for breakfast or as a delightful snack!

                      Prep Time, Total Time, Servings: 25 minutes | 45 minutes | Makes about 12 muffins