Pumpkin Cream Cheese Muffin Tops

$- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/4 cup vegetable oil - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened - 1/3 cup powdered sugar - 1/2 teaspoon lemon juice I recommend measuring carefully. Use a dry measuring cup for flour and sugars. Spoon flour into the cup, then level it off with a knife. For liquid ingredients, use a clear measuring cup. This helps you see the measurement line clearly. For the cream cheese, let it sit at room temperature. It should be soft for easy mixing. You can make some swaps if needed. For all-purpose flour, try using whole wheat flour for more fiber. If you want a dairy-free option, use a plant-based cream cheese. You can also swap vegetable oil for melted coconut oil or applesauce. Both give a nice flavor and texture. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This helps your muffin tops not stick. Now, in a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this bowl aside. In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat these together until well blended. Then, add the pumpkin puree, eggs, and vanilla extract. Mix until it’s smooth and creamy. I love this part because the colors blend beautifully. Gradually add the dry ingredients into the wet mix. Fold carefully to avoid overmixing. You want your batter light and airy. Using a tablespoon or scoop, drop heaping spoonfuls of the batter on the prepared sheet. Form tall mounds that will puff up nicely. Next, make an indentation in the center of each mound. Fill this little dip with a teaspoon of the cream cheese mixture. Now, bake in your preheated oven for 15-18 minutes. Look for lightly golden edges. Use a toothpick to check; it should come out clean from the edges. Let your muffin tops cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. Enjoy the lovely aroma filling your kitchen! To get the best texture, mix your dry and wet ingredients well, but don’t overdo it. Overmixing makes the muffin tops tough. I like to stop mixing when I see a few flour bits. Also, use canned pumpkin puree for a smooth base. Fresh pumpkin can add moisture and change the texture. Spice it up! Adding a pinch more cinnamon or nutmeg can enhance the fall flavor. After baking, let your muffin tops cool on a wire rack. This keeps them from getting soggy. Store them in an airtight container for up to three days. For longer storage, wrap them in plastic wrap and freeze. To reheat, pop them in the microwave for about 10 seconds. They taste great warm! You can make the batter a day in advance. Just keep it in the fridge. This saves time when you want to bake. If you freeze the baked muffin tops, let them cool fully first. Then, wrap each one to keep them fresh. You can bake them fresh for a quick treat or breakfast. {{image_2}} You can make these muffin tops even better with fun flavors. Add chocolate chips for a sweet twist. Walnuts or pecans add a nice crunch too. Want a spice kick? Try adding a bit more ginger or cinnamon. You can also mix in dried cranberries or raisins for extra sweetness. Each choice adds its own fun touch! If you need gluten-free muffin tops, substitute all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for better texture. This swap keeps the muffin tops soft and tasty. You won’t miss the gluten at all! While cream cheese frosting is a classic, there are many other options. Try a maple glaze for a sweet twist. Simply mix powdered sugar, maple syrup, and a bit of milk until smooth. You can also use whipped cream for a light finish. For a fun change, top with a peanut butter frosting made with creamy peanut butter and powdered sugar. Each option brings a new flavor to enjoy! To keep your pumpkin cream cheese muffin tops fresh, place them in an airtight container. You can store them at room temperature for up to two days. If you want them to last longer, put them in the fridge. They will stay good for about a week. Just make sure they are in a sealed container to avoid drying out. If you want to save some for later, freezing is a great option. First, let the muffin tops cool completely. Then, wrap each one in plastic wrap. Place the wrapped muffin tops in a freezer bag or an airtight container. They will last for up to three months in the freezer. When you're ready to enjoy, just thaw them in the fridge overnight. You can warm them in the oven for a few minutes to bring back their soft texture. For the best taste, always store muffin tops away from direct sunlight and heat. If you keep them in the fridge, try to eat them within a week. This way, you enjoy their soft and moist texture. If you notice any signs of mold or off smells, it’s best to toss them. Enjoying these treats when they are fresh will give you the best flavor experience! Yes, you can use fresh pumpkin. Start by roasting or steaming the pumpkin. Once soft, blend it until smooth. Aim for a similar texture as canned puree. Fresh pumpkin gives a bright flavor. Just know it may add some extra moisture. You might need to adjust other wet ingredients slightly. To avoid dense muffin tops, don’t overmix the batter. Mix just until combined. Also, make sure your leaveners are fresh. Old baking powder or baking soda can affect rise. Use room temperature eggs and pumpkin. This helps the batter blend well. Lastly, scoop the batter high to form nice mounds. You can add many toppings to your muffin tops. Try chopped nuts for crunch. Walnuts or pecans work well. Or sprinkle some chocolate chips for sweetness. For a fun twist, add a drizzle of caramel. You can even mix in dried fruit, like cranberries or raisins. Get creative with flavors! In this article, I covered all you need to know about making muffin tops. I included key ingredients, step-by-step instructions, and helpful tips. You can also explore variations and storage methods. Remember, altering ingredients can change texture and flavor. Try freezing extras for later enjoyment. With these insights, you can craft tasty muffin tops that impress everyone. Your baking skills will shine bright!$

Pumpkin Cream Cheese Muffin Tops

Indulge in the deliciousness of Pumpkin Cream Cheese Muffin Tops! These fluffy treats bring a perfect blend of pumpkin spice and creamy filling that will leave you craving more. With easy-to-follow instructions, you can whip up a batch in no time. Perfect for breakfast or a delightful snack, these muffin tops are sure to impress. Click through to discover the full recipe and treat yourself to this autumn favorite!

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Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup vegetable oil

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon lemon juice

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

In a separate mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well blended.

Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and creamy.

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

In another small bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth.

Using a tablespoon or scoop, drop heaping spoonfuls of the pumpkin batter onto the prepared baking sheet, forming tall mounds.

Make an indentation in the center of each muffin top and fill with a teaspoon of the cream cheese mixture.

Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden and a toothpick inserted into the edges comes out clean.

Allow the muffin tops to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffin tops

Presentation Tips: Serve the pumpkin cream cheese muffin tops on a rustic wooden board, dusted lightly with powdered sugar, and garnished with a sprinkle of cinnamon or a few sprigs of fresh mint for a pop of color. Enjoy with a warm cup of tea or coffee!