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As autumn arrives, the air becomes crisp, leaves turn vibrant shades of orange and gold, and the aroma of pumpkin-spiced goodies fills our kitchens. The popularity of pumpkin-flavored baked goods surges during this season, as home bakers and food enthusiasts alike seek to capture the essence of fall in their recipes. Among the myriad of pumpkin treats, Pumpkin Cream Cheese Stuffed Muffins stand out, offering a delightful fusion of flavors and textures. These muffins are not only moist and fluffy but are also filled with a rich, creamy center that elevates the humble muffin to an extraordinary level.

Pumpkin Cream Cheese Stuffed Muffins

Experience the warmth of autumn with these delicious Pumpkin Cream Cheese Stuffed Muffins! Perfectly moist and fluffy, each muffin features a rich, creamy center that elevates your fall baking. Made with nutritious pumpkin puree and aromatic spices like cinnamon and nutmeg, these treats are ideal for breakfast, snacks, or dessert. Easy to make and wonderfully versatile, they’re sure to become a seasonal favorite in your kitchen. Enjoy the delightful flavor and cozy atmosphere they bring!
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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

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (optional for creaminess)

Instructions
 

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

    Make the cream cheese filling: In a medium bowl, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk (if using) until smooth and creamy. Set aside.

      Combine dry ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well and set aside.

        Mix wet ingredients: In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Beat until smooth and fully combined.

          Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

            Fill the muffin tin: Spoon about 1 tablespoon of muffin batter into each muffin liner. Then, add a spoonful of the cream cheese filling on top, followed by another tablespoon of muffin batter to cover the filling completely. Repeat until all muffin liners are filled.

              Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Cool and enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                  Optional glaze: For an extra treat, mix 1 cup powdered sugar with 2-3 tablespoons milk to create a glaze, and drizzle it over the cooled muffins before serving.

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 muffins