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As the leaves begin to change and the air turns crisp, the fall season welcomes a bounty of flavors that evoke feelings of warmth and comfort. Among the most cherished of these flavors is pumpkin, a quintessential ingredient that transforms ordinary dishes into seasonal delights. Pumpkin spice lattes, pumpkin pies, and pumpkin breads are just a few examples of how this versatile squash has found its way into our hearts and kitchens. However, there's another pumpkin-infused treat that deserves a place in your autumn repertoire: Pumpkin Cream Cheese Stuffed Muffins.

Pumpkin Cream Cheese Stuffed Muffins

Embrace the flavors of fall with delicious Pumpkin Cream Cheese Stuffed Muffins! These delightful treats blend rich, moist pumpkin with a creamy, tangy filling, creating the perfect comfort food for the season. Ideal for breakfast, snacks, or dessert, they are easy to make and packed with warming spices. Enjoy the harmonious mix of flavors that captures the essence of autumn in every bite. Get ready to fill your kitchen with the enticing aroma of freshly baked muffins!
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Ingredients
  

For the Muffin Batter:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup granulated sugar

½ cup packed brown sugar

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

For Garnish:

Optional: Chopped pecans or walnuts

Optional: Extra sugar for sprinkling

Instructions
 

Prep the Cream Cheese Filling:

    - In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.

      - Add the powdered sugar and vanilla extract, mixing until well combined. Set aside in the refrigerator to firm up slightly.

        Preheat the Oven:

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

            Make the Muffin Batter:

              - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

                - In a separate bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.

                  - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.

                    Fill the Muffin Tin:

                      - Spoon about 1 tablespoon of muffin batter into the bottom of each muffin cup.

                        - Add about 1 tablespoon of the cream cheese filling on top of the batter in each cup.

                          - Finally, spoon another tablespoon of muffin batter over the cream cheese to completely cover it.

                            Garnish (Optional):

                              - If desired, sprinkle chopped pecans or walnuts on top of the muffins, and add a light sprinkle of sugar for an extra sweet touch.

                                Bake:

                                  - Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a little cream cheese sticking to it is okay).

                                    Cool and Serve:

                                      - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

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