Pumpkin Cream Cheese Muffins

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Ground cinnamon: 1 teaspoon (2g)
• Ground nutmeg: 1/2 teaspoon (1g)
• Salt: 1/2 teaspoon (2.5g)
• Canned pumpkin puree: 1 cup (240g)
• Granulated sugar: 1 cup (200g)
• Brown sugar: 1/2 cup (100g)
• Vegetable oil: 1/2 cup (120ml)
• Eggs: 2 large
• Cream cheese, softened: 1/2 cup (113g)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. In a small bowl, beat the softened cream cheese until smooth. Fold the cream cheese into the batter.
6. Fill the prepared muffin liners about 2/3 full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 2g

Dish Characteristics:

• Moist and fluffy
• Warm and flavorful
• Perfect for breakfast, snacks, or desserts

User Comments:

• "These muffins are absolutely delicious! They're so moist and flavorful."
• "I love the combination of pumpkin and cream cheese. It's the perfect fall treat."
• "These are the best pumpkin muffins I've ever had. I will definitely be making them again and again."

Special Precautions and Tips:

• To ensure the muffins are cooked evenly, rotate the muffin tin halfway through the baking time.
• If you don't have paper liners, you can grease and flour the muffin tin before filling it with batter.
• Let the muffins cool completely before storing them in an airtight container for up to 3 days.