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As the leaves begin to change and the air turns crisp, the delightful world of fall baking emerges to captivate our senses. Among the myriad of seasonal delights, Spiced Pumpkin Cream Cheese Bliss Muffins stand out as a quintessential autumn treat. These muffins encapsulate the essence of fall, combining the warm and inviting flavors of pumpkin and spices with a creamy, indulgent filling. They are not just a seasonal favorite; they are a versatile addition to any meal—perfect for breakfast, an afternoon snack, or even a delightful dessert at family gatherings.

Pumpkin Cream Cheese Muffins

Discover the ultimate fall treat with Spiced Pumpkin Cream Cheese Bliss Muffins! Combining the rich flavors of pumpkin, warm spices, and a luscious cream cheese filling, these muffins are perfect for breakfast, snacks, or dessert. Experience the comforting aroma of freshly baked muffins while enjoying their moist texture and indulgent taste. Elevate your autumn baking and share these delightful muffins with family and friends to create heartwarming memories all season long.
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Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup pumpkin puree (canned or homemade)

½ cup vegetable oil

½ teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

1 tablespoon all-purpose flour

For Topping:

2 tablespoons pumpkin seeds (optional)

2 tablespoons granola or streusel (optional)

Instructions
 

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

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

      Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure there are no lumps.

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

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; be careful not to overmix – a few lumps are okay.

            Fill Muffin Cups: Spoon a generous tablespoon of muffin batter into each muffin cup. Then, add about a tablespoon of the cream cheese filling on top of the batter. Finally, top with another tablespoon of muffin batter to enclose the cream cheese.

              Add Toppings: If using, sprinkle pumpkin seeds or granola/stresuel on top of each muffin.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean (some cream cheese filling might stick, that’s okay).

                  Cool & Serve: Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these moist and flavorful muffins for breakfast or as a delightful treat any time of the day!

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