Can I use fresh pumpkin instead of canned?

Oh honey, I made this mistake once and learned the hard way! Fresh pumpkin has way too much water content - your muffins will be dense, gummy little sad sacks. Canned puree gives you that perfect consistency every time. If you're absolutely set on fresh, roast and drain your pumpkin overnight in cheesecloth, but honestly? Libby's never let me down!

What's the best cream cheese brand for the swirl?

After testing every brand at the grocery store, Philadelphia cream cheese wins hands down. It has the perfect tang-to-cream ratio and whips up beautifully. Store brands tend to be grainier (weird, right?). Just make sure it's full-fat – low-fat versions get weepy when baked. And room temperature is non-negotiable - cold cream cheese makes lumpy swirls like nobody's business!

Help! My cheesecake swirl keeps cracking!

Don't panic - we've all been there! Overbaking is the usual culprit. Your muffins should still have a slight jiggle when you pull them out - they'll firm up while cooling. Also, try putting a pan of water on the oven rack below while baking. The steam prevents the tops from drying out too fast. Last tip? Don't over-swirl! Too much mixing breaks the structure.

How far ahead can I make these muffins?

These babies are meal planning miracles! The batter keeps perfectly in the fridge for 2 days - just give it a quick stir before portioning. Baked muffins? 3 days refrigerated or 3 months frozen. My winter hibernation stash is already packed with them! Pro tip: freeze some unbaked batter in the liners - you can bake straight from frozen, just add 5 extra minutes.

Irresistible Pumpkin Cheesecake Muffins with Perfect Swirl

Pumpkin Cheesecake Muffins

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Mini pumpkin cheesecakes baked in muffin tins with a creamy swirl and gluten-free options.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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1 cup pumpkin puree
8 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup gluten-free flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

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Instructions

Preheat oven to 350°F and line a muffin tin with liners.
Mix cream cheese, 1/4 cup sugar, and vanilla until smooth.
In another bowl, combine pumpkin, eggs, remaining sugar, flour, and spices.
Fill muffin cups halfway with pumpkin batter. Add a spoonful of cream cheese mixture and swirl with a toothpick.
Bake for 20-25 minutes until set. Cool before serving.

Notes

Use gluten-free flour for a gluten-free option.
Freeze muffins for up to 3 months.
Serve with whipped cream for extra indulgence.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/pumpkin-cheesecake-muffins-recipe/