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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup pumpkin puree (canned or fresh) - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - 1 tablespoon milk - ½ cup all-purpose flour - ¼ cup packed brown sugar - ¼ teaspoon ground cinnamon - ¼ cup unsalted butter, softened - ¼ cup oats (optional) When making Pumpkin Cream Cheese Streusel Muffins, gather your ingredients first. This way, you can move smoothly through the steps. Start with your dry ingredients. The mix of all-purpose and whole wheat flours gives a nice texture. Baking powder and baking soda help the muffins rise. Ground spices like cinnamon, nutmeg, and ginger add warmth. Don't forget salt; it brings out all the flavors. Next, gather the wet ingredients. Pumpkin puree gives moisture and flavor. The mix of granulated and brown sugars adds sweetness. Eggs help bind everything together. Vegetable oil keeps the muffins soft. Finally, vanilla extract adds a lovely aroma. For the cream cheese filling, you'll need softened cream cheese and a bit of milk. This mixture creates a rich center. To top the muffins, prepare the streusel. It includes flour, brown sugar, and cinnamon for sweetness and spice. Butter adds richness, and oats can give extra texture. With all ingredients ready, you're set to create a delightful treat! Preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, prepare your muffin tin. You can line it with paper liners or grease it with cooking spray or butter. This prevents the muffins from sticking. In a large bowl, combine the dry ingredients. Use one cup of all-purpose flour and one cup of whole wheat flour. Add one teaspoon each of baking powder and baking soda. Then, mix in one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, half a teaspoon of ground ginger, and half a teaspoon of salt. Whisk all these together until they blend well. In another bowl, combine the wet ingredients. Use one cup of pumpkin puree and half a cup each of granulated and brown sugar. Crack in two large eggs and add half a cup of vegetable oil. Finally, stir in one teaspoon of vanilla extract. Whisk until the mixture is smooth. Now, combine the wet and dry mixtures. Gently pour the wet ingredients into the dry ones. Use a spatula to fold them together. Mix just until you see no dry flour. Avoid over-mixing to keep the muffins light and fluffy. For the cream cheese filling, beat four ounces of softened cream cheese with one tablespoon of milk in a small bowl. Use a hand mixer or a fork to make it creamy. Set this aside for later. In a separate bowl, mix the streusel topping. Combine half a cup of all-purpose flour, a quarter cup of packed brown sugar, and a quarter teaspoon of ground cinnamon. Add a quarter cup of softened unsalted butter. Use a fork or pastry cutter to mix it until it forms a crumbly texture. If you like, add a quarter cup of oats for extra crunch. Start filling the muffin cups. Pour half of the muffin batter into each cup, filling them about halfway. Add a teaspoon of the cream cheese filling in the center of each muffin. Then, cover it with the remaining batter, filling each cup about three-quarters full. Carefully transfer your muffin tin to the preheated oven. Bake for 20 to 25 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once baked, remove the muffins from the oven. Let them cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely. This helps improve their texture. To make your muffins soft, avoid over-mixing. When you combine the wet and dry ingredients, stir gently. Mix just until everything is combined. This keeps your muffins light and fluffy. For the cream cheese filling, you want a smooth texture. Beat the cream cheese and milk until creamy. If it's too thick, add a little more milk. This makes it easier to dollop into your muffins. Make sure your oven is accurate. An oven thermometer can help. If the temperature is off, your muffins might bake unevenly. Use the toothpick test to check for doneness. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. If it has wet batter, bake them a few more minutes. Serve your muffins warm for the best taste. You can dust them with powdered sugar for a nice touch. For a special treat, add whipped cream cheese on the side. Arrange the muffins on a pretty plate. Add fresh mint leaves for color. This makes for a lovely display that guests will enjoy! {{image_4}} You can change the taste of these muffins in fun ways. Consider adding different spices like allspice or cloves for extra warmth. You can also mix in nuts like walnuts or pecans for crunch. Chocolate chips add a sweet surprise. Both options make these muffins even more delightful. If you need a gluten-free option, use almond flour or a gluten-free flour blend. These work well in this recipe. For a vegan twist, swap eggs for flax eggs and use plant-based milk. You can also replace the cream cheese with a vegan cream cheese. These changes still keep your muffins tasty. Try adding seasonal ingredients to give your muffins a new flair. Chopped cranberries add a tart flavor that pairs perfectly with pumpkin. Diced apples bring sweetness and moisture. These changes let you enjoy the flavors of each season while baking these muffins. To keep your Pumpkin Cream Cheese Streusel Muffins fresh for a few days, store them in an airtight container. Line the container with a paper towel to absorb moisture. This helps keep the muffins soft. Place the muffins inside, then add another paper towel on top before sealing. Keep them at room temperature for up to three days. If you want to enjoy them warm, just pop them in the microwave for a few seconds. For long-term storage, freezing is a great option. Let the muffins cool completely before you freeze them. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you are ready to enjoy, simply take one out and let it thaw at room temperature. You can also reheat it in the microwave for about 20 seconds for a fresh taste. These muffins have a shelf life of about three days at room temperature. If you store them in the fridge, they can last up to a week. However, freezing extends their life to about three months. You will love how tasty they remain even after freezing! These muffins bake for about 20-25 minutes. You will know they are done when a toothpick comes out clean from the center. The tops should look golden and slightly firm. Yes, you can make the batter ahead of time. Just mix the dry and wet ingredients separately. Store the wet mix in the fridge for up to 24 hours. When ready to bake, fold them together and proceed as usual. If you don’t have pumpkin puree, you can use butternut squash puree. Sweet potato puree works well too. Both will give you a similar texture and flavor. I recommend keeping the streusel topping. It adds a sweet crunch and enhances the muffin's flavor. The buttery, crumbly texture makes each bite delightful and balanced. Yes, these muffins freeze well. Allow them to cool completely, then wrap them tightly in plastic wrap. Place them in a freezer bag for up to three months. When ready to eat, thaw them at room temperature. If your muffins don't rise, check your baking powder and baking soda. Make sure they are fresh and active. Also, avoid over-mixing the batter, as this can lead to dense muffins. This blog covered how to make delicious muffins from scratch. We discussed key ingredients and detailed steps for mixing, baking, and cooling. Tips for perfect texture and serving ideas added helpful insight. You can even try variations for different flavors or dietary needs. Remember, these muffins are easy to store and freeze well. Enjoy the baking process and share these treats with loved ones!

Pumpkin Cream Cheese Streusel Muffins

Indulge in the delightful taste of Pumpkin Cream Cheese Streusel Muffins that are perfect for fall! With a scrumptious blend of pumpkin puree, warm spices, and a creamy center, these muffins are a treat you won't want to miss. Easy to make and incredibly satisfying, they’re perfect for breakfast or a snack. Click through to explore the full recipe and elevate your baking game with these irresistible muffins!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup pumpkin puree (canned or fresh)

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

4 ounces cream cheese, softened

1 tablespoon milk

For the Streusel Topping:

½ cup all-purpose flour

¼ cup packed brown sugar

¼ teaspoon ground cinnamon

¼ cup unsalted butter, softened

¼ cup oats (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray or butter to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk together until the ingredients are well blended and evenly distributed.

      Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, granulated sugar, packed brown sugar, eggs, vegetable oil, and vanilla extract. Mix until the mixture is smooth and homogenous.

        Combine Mixtures: Carefully pour the wet ingredients into the bowl containing the dry ingredients. Use a spatula or wooden spoon to fold the mixture gently, stirring just until combined. Take care not to over-mix, as this could lead to denser muffins.

          Prepare Cream Cheese Filling: In a small bowl, use a hand mixer or a fork to beat the softened cream cheese and 1 tablespoon of milk together until the mixture is creamy and smooth. Set this aside for later.

            Make Streusel Topping: In another bowl, mix the all-purpose flour, packed brown sugar, and ground cinnamon together. Add the softened butter and use a fork or pastry cutter to cut it into the dry mixture until you achieve a crumbly texture. If you're adding oats, mix them in until evenly distributed.

              Fill Muffin Cups: Begin by dividing half of the muffin batter evenly across the prepared muffin cups, filling each about halfway. Next, add a teaspoon-sized dollop of the cream cheese filling to the center of each muffin. Cover with the remaining muffin batter, filling each cup approximately ¾ full.

                Add Streusel Topping: Generously sprinkle the streusel topping over each muffin, ensuring an even distribution for a crispy finish.

                  Bake: Transfer the muffin tin to the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating that they are perfectly baked.

                    Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely, enhancing their texture.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve the muffins warm, optionally dusting them with powdered sugar for a sweet touch. For an extra indulgence, pair with a dollop of whipped cream cheese on the side. Arrange the muffins on a decorative plate, garnished with fresh mint sprigs for a colorful and inviting display!