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To make these delightful muffins, you will need the following ingredients: - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 teaspoon vanilla extract The creamy cheesecake filling requires: - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1 egg - 1 teaspoon vanilla extract - 1 tablespoon all-purpose flour You can still enjoy these muffins if you have dietary needs. Here are some substitutions: - For gluten-free muffins, use a 1:1 gluten-free flour blend. - For a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg). - Use dairy-free cream cheese for the filling to keep it vegan. - Substitute vegetable oil with melted coconut oil for a different taste. These swaps allow everyone to enjoy the warm flavors of fall in a muffin! First, you need to preheat your oven to 350°F (175°C). This step is important for even baking. While the oven heats, take a muffin tin and line it with paper liners or grease it well. This will help your muffins come out easily when done. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/4 teaspoon of salt. Mix them well and set this bowl aside. Next, in a large bowl, mix the wet ingredients. Combine 1 cup of granulated sugar, 1/2 cup of brown sugar, and 2 large eggs. Add 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until everything is well mixed. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make your muffins tough. To make the cheesecake filling, use a separate bowl. Beat together 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, 1 egg, 1 teaspoon of vanilla extract, and 1 tablespoon of flour. Mix until smooth and creamy. Now, it’s time to fill the muffin tins. Spoon a heaping tablespoon of pumpkin batter into each muffin cup. Then, add about a tablespoon of the cheesecake filling in the center. Finally, top it with another tablespoon of pumpkin batter. Use a toothpick to swirl gently for a marbled look. Place the muffin tin in your preheated oven. Bake for about 18-22 minutes. To check if they are done, insert a toothpick into the pumpkin part. The toothpick should come out clean. After baking, let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy the warm muffins or let them cool to room temperature before serving. To get the best muffin texture, use room temperature ingredients. Cold eggs and cream cheese can make mixing harder. When mixing, combine wet and dry ingredients gently. Overmixing can lead to tough muffins. Aim for a few lumps in the batter. This will keep your muffins light and fluffy. A common mistake is packing the flour too tightly. Use a spoon to scoop flour into your measuring cup instead. Level it off without pressing down. Also, check your baking soda and baking powder. If they are old, they may not rise well. Fresh ingredients help your muffins rise to perfection. Spices bring warmth and depth to your muffins. I love using cinnamon, nutmeg, and ginger. They pair perfectly with pumpkin's rich flavor. You can add a pinch of allspice or cloves for a twist. For an extra kick, consider adding a splash of maple syrup. This will make your muffins even more delightful. {{image_2}} To make gluten-free pumpkin cheesecake muffins, swap regular flour for a gluten-free blend. Look for a mix that includes xanthan gum. This ingredient helps bind the muffins. Use the same amount of gluten-free flour as the recipe states. The muffins will still be moist and tasty! For vegan pumpkin cheesecake muffins, replace eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use a dairy-free cream cheese for the filling. Coconut cream or cashew cream also works well. These swaps keep your muffins vegan and delicious! If you want to change up the cheesecake filling, try using ricotta cheese or mascarpone. Both give a different texture and flavor. You can also add spices like lemon zest or cinnamon to the filling. This adds a fun twist to the classic taste. After baking, let your muffins cool completely. This step is key to keeping them fresh. Once cool, place the muffins in an airtight container. You can store them at room temperature for up to three days. If you want them to last longer, refrigerate them. They will stay fresh in the fridge for about a week. Freezing is a great way to save these delicious muffins. To freeze, wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. They can be frozen for up to three months. When you are ready to enjoy them, just take out what you need. Thaw the muffins in the fridge overnight or at room temperature for a couple of hours. Reheating your muffins brings back their fresh-baked taste. For the best results, microwave them for about 15-20 seconds. If you prefer, you can also reheat them in an oven. Set the oven to 350°F (175°C) and warm them for 5-10 minutes. This way, the muffins stay moist and tasty. Enjoy them warm for a cozy fall treat! Yes, you can make these muffins ahead of time. Bake them and let them cool completely. Once cooled, store them in an airtight container. They stay fresh for up to three days at room temperature. You can also freeze them for up to three months. Just remember to wrap them tightly in plastic wrap before freezing. If you want a change, you can use mascarpone cheese or Greek yogurt. Both options give a creamy texture. You could also use a dairy-free cream cheese for a vegan version. Just keep in mind that the flavor might differ slightly, but they'll still be tasty. To adjust sweetness, you can reduce the sugar amounts. Try cutting the granulated sugar by a quarter cup. You can also swap sugar for natural sweeteners like honey or maple syrup. If you want more sweetness, add a bit more sugar or sweetener. Taste the batter before baking to find your perfect balance. We covered everything about Pumpkin Cheesecake Muffins. You learned the right ingredients, including gluten-free and vegan options. I gave you step-by-step instructions and shared tips for perfect texture and flavor. We explored fun variations and how to store your muffins properly. In closing, these muffins are easy to make and so tasty. Try them out, and enjoy each bite!

Pumpkin Cheesecake Muffins

Indulge in the deliciousness of Pumpkin Cheesecake Muffins with this easy recipe that combines the fall flavors of pumpkin and creamy cheesecake in one delightful treat. In just 40 minutes, you can whip up a batch of these soft, spiced muffins that are perfect for breakfast or dessert. Click through to discover the full recipe and impress your family and friends with this seasonal favorite! Enjoy the cozy taste of autumn today!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Instructions
 

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

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

      Prepare Pumpkin Mixture: In a large bowl, combine the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract. Mix until well combined.

        Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, stirring until just incorporated. Be careful not to overmix.

          Make Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and flour until smooth and creamy.

            Fill Muffin Tins: Spoon a heaping tablespoon of the pumpkin batter into each muffin cup. Follow with about a tablespoon of the cheesecake filling in the center of each muffin cup, and then top with another tablespoon of pumpkin batter. Swirl gently with a toothpick to create a marbled effect.

              Bake: Place the muffin tin in the preheated oven and bake for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean (be sure to test the pumpkin muffin portion, not just the cheesecake filling).

                Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your Pumpkin Cheesecake Muffins warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins