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As the leaves turn golden and the air becomes crisp, the flavors of fall begin to inspire our culinary creations. This seasonal shift invites us to embrace the warm and comforting aromas that define autumn, particularly in our baking endeavors. One delightful way to capture the essence of this picturesque time of year is through the creation of Autumn Bliss Pumpkin Cream Cheese Muffins. This delectable recipe marries the warm spices of the season with the rich creaminess of cream cheese, resulting in a perfect balance of flavors and textures that will undoubtedly brighten your day.

Pumpkin Cream Cheese Muffins

As autumn's chill sets in, indulge in the cozy flavors of fall with Autumn Bliss Pumpkin Cream Cheese Muffins. This easy recipe combines pumpkin puree, warm spices, and a luscious cream cheese filling for a delightful treat perfect for any occasion. Enjoy these muffins for breakfast, as a snack with coffee, or as a decadent dessert. Experience the comforting aromas and textures of the season while savoring each sweet, creamy bite.
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Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

1 cup pumpkin puree (canned or homemade)

¾ cup granulated sugar

½ cup light brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

For Topping:

2 tablespoons pumpkin seeds (optional)

1 tablespoon granulated sugar (optional for a sweet topping)

Instructions
 

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

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

      Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended.

        Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

            Fill Muffin Tins: Spoon about 2 tablespoons of muffin batter into each prepared muffin cup. Add a heaping teaspoon of the cream cheese filling on top of the batter in each cup, then cover with a bit more muffin batter until the cup is about ¾ full.

              Add Toppings: If desired, sprinkle pumpkin seeds and a touch of sugar on top of each muffin for added texture and sweetness.

                Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the muffin (away from the filling) comes out clean.

                  Cool and Enjoy: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

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