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- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup packed 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 fresh lemon juice These ingredients create a rich and soft muffin top. The pumpkin gives a moist texture. The cream cheese filling adds a sweet surprise. You can add a few fun twists to your muffin tops. Consider adding: - 1/2 cup chocolate chips - 1/2 cup chopped nuts (like walnuts or pecans) - 1/2 teaspoon vanilla extract for extra flavor - A pinch of clove for a spicier kick Feel free to mix in any of these options to make it your own. Each serving of a muffin top has about: - Calories: 180 - Total fat: 8g - Saturated fat: 3g - Carbohydrates: 25g - Sugar: 10g - Protein: 3g These muffin tops are a tasty treat, but enjoy them in moderation. You can feel good about the flavors and textures while savoring fall. Start by gathering all your ingredients. You need flour, baking soda, baking powder, spices, sugar, oil, pumpkin, eggs, and cream cheese. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes it easy to remove the muffin tops later. In a bowl, mix together the following dry ingredients: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisk these well until they are blended. Set this bowl aside. In a large bowl, combine these wet ingredients: - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/4 cup vegetable oil Mix these until smooth. Then, add: - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract Beat this mixture until creamy. Ensure everything mixes well. Now, fold the dry ingredients into your wet mixture. Use a spatula to combine gently. Mix just until there are no dry spots. Avoid overmixing to keep your muffin tops light. In another bowl, blend together: - 1/2 cup cream cheese - 1/3 cup powdered sugar - 1/2 teaspoon fresh lemon juice Stir until you have a smooth cream filling. Using a tablespoon or a cookie scoop, drop the batter onto your prepared baking sheet. Aim for tall mounds. Make an indentation in the center of each mound. Fill this with about one teaspoon of the cream cheese mixture. Bake for 15 to 18 minutes. They’re done when the edges turn golden brown. A toothpick inserted into the edges should come out clean. Let them cool for a few minutes before moving them to a wire rack. To get the perfect muffin top, start with the right batter. Mix the dry and wet ingredients just until combined. Overmixing can make them dense. Use a cookie scoop to drop the batter onto the baking sheet. This helps shape them into nice mounds. The taller you scoop, the fluffier the tops will be. Baking at 350°F gives them a nice rise and golden edges. Once your muffin tops cool, store them in an airtight container. They stay fresh for three days at room temperature. For longer storage, freeze them. Wrap each muffin top in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Thaw them at room temperature or warm them in the oven for a cozy treat. For a lovely presentation, place muffin tops on a wooden board. Dust them with powdered sugar for a sweet look. Add a sprinkle of ground cinnamon or fresh mint on top for color. Serve them with a warm cup of tea or coffee. This makes for a delightful snack or dessert. Enjoy sharing these with friends or family during fall gatherings! {{image_4}} You can make your pumpkin cream cheese muffin tops even better by adding different flavors. Here are some ideas: - Nuts: Chopped walnuts or pecans add a nice crunch. - Chocolate chips: Dark or white chocolate chips bring sweetness and richness. - Dried fruit: Raisins or cranberries add a chewy texture and fruity taste. - Spices: Try adding cardamom or cloves for a warm, spiced flavor. These easy add-ins can help you create a unique treat that fits your taste. You can adapt this recipe for different diets. Here’s how: - Gluten-free: Use a gluten-free flour blend instead of all-purpose flour. Look for one that has xanthan gum for better texture. - Dairy-free: Substitute the cream cheese with a dairy-free cream cheese. You can also use coconut cream for a rich filling. - Egg-free: Use flax eggs as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. These simple swaps let everyone enjoy this fall treat. Toppings can change the look and taste of your muffin tops. Consider these options: - Maple glaze: Mix powdered sugar with maple syrup for a sweet drizzle. - Cream cheese frosting: Whip up a simple frosting using cream cheese, butter, and powdered sugar. - Cinnamon sugar: Sprinkle a mix of cinnamon and sugar on top before baking for a crunchy finish. - Caramel sauce: Drizzle warm caramel on top right before serving for a decadent touch. These toppings can make your muffin tops even more special and fun to eat. To keep your pumpkin cream cheese muffin tops fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them. In the fridge, they can stay fresh for about a week. Yes, you can freeze muffin tops! To freeze, first cool them completely. Then, wrap each muffin top in plastic wrap. Place them in a freezer bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy them, just thaw them at room temperature. To reheat muffin tops, use your oven for the best taste. Preheat your oven to 350°F (175°C). Place the muffin tops on a baking sheet and warm them for about 5-7 minutes. This method helps keep them soft and tasty. If you're in a hurry, you can microwave them for 10-15 seconds. Enjoy them warm for the best flavor! Yes, you can make these muffin tops without eggs. Replace each egg with 1/4 cup of unsweetened applesauce. This keeps the muffins moist and adds a bit of sweetness. You can also use flaxseed meal mixed with water as a substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. These muffin tops last about 3-4 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, put them in the fridge. They can stay fresh for up to a week in the fridge. If you need a substitute for cream cheese, use mascarpone cheese or Greek yogurt. Both have a creamy texture and mild flavor. Silken tofu blended until smooth also works well. It adds creaminess without the dairy. Yes, you can use fresh pumpkin instead of canned. Start with a small pumpkin. Cut it, remove the seeds, and roast it until soft. Then, mash it until smooth. This gives a fresh flavor to your muffin tops. To make these muffin tops less sweet, reduce the sugar by 1/4 cup. You can also use less brown sugar. Alternatively, add spices like cinnamon or nutmeg to enhance flavor without added sweetness. We explored the key ingredients for pumpkin cream cheese muffin tops and various ways to customize them. I shared simple steps to prepare and bake these delicious treats. You learned tips for the perfect texture and how to store them for lasting freshness. Plus, I discussed fun variations and answers to common questions. These muffin tops are easy to make and delightfully tasty. Enjoy experimenting with flavors and sharing them with friends and family!

Pumpkin Cream Cheese Muffin Tops

Indulge in the fall flavors with these delightful Pumpkin Cream Cheese Muffin Tops! These easy and tasty treats combine moist pumpkin goodness with a creamy cheese filling. Perfect for pairing with your morning coffee or tea, they're a must-try this season. Explore the full recipe to impress your friends and family with this cozy dessert that's sure to warm hearts. Click to discover how to make your own delicious muffin tops today!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed 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 to room temperature

1/3 cup powdered sugar

1/2 teaspoon fresh lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy removal of the muffin tops.

    In a mixing bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk these dry ingredients together until well blended and set aside.

      In a separate large bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Mix these ingredients thoroughly until they form a smooth and cohesive mixture.

        To the sugar and oil mixture, add the canned pumpkin puree, eggs, and vanilla extract. Beat this combination until it becomes smooth and creamy, ensuring all ingredients are well incorporated.

          Gradually fold the pre-mixed dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until the dry ingredients are combined; be careful not to overmix to maintain a light texture.

            In a small bowl, blend together the softened cream cheese, powdered sugar, and fresh lemon juice until you achieve a silky-smooth consistency. This will be the delightful cream filling.

              Using a tablespoon or a cookie scoop, drop generous spoonfuls of the pumpkin batter onto the prepared baking sheet, forming tall mounds that will puff up beautifully.

                Create an indentation in the center of each mound using your thumb and fill it with approximately one teaspoon of the cream cheese mixture, ensuring it sits nicely within the batter.

                  Place the baking sheet in the preheated oven and bake for 15 to 18 minutes. The muffin tops are ready when the edges are lightly golden brown and a toothpick inserted into the edges comes out clean.

                    Once baked, allow the muffin tops to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

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

                        Presentation Tips: Present your pumpkin cream cheese muffin tops on a rustic wooden board. Lightly dust them with powdered sugar for a sweet touch and garnish with a sprinkle of ground cinnamon or several sprigs of fresh mint for added color and freshness. They pair wonderfully with a warm cup of tea or coffee, making for a cozy treat!