Can I use fresh pumpkin instead of canned?

You absolutely can, but here’s the deal: fresh pumpkin puree has more water than canned. If you’re using homemade, wrap the cooked pumpkin in cheesecloth and squeeze out excess liquid first—otherwise, you might get soggy muffins (and nobody likes a sad, dense pumpkin muffin).

Help! Why are my muffin bottoms soggy?

Ah, the dreaded soggy bottom! Usually, it’s from underbaking or using cold ingredients. Make sure your oven’s fully preheated, and don’t pull them out until that toothpick test passes. Also—this is KEY—let them cool in the pan for exactly 5 minutes before transferring to a wire rack. Any longer traps steam underneath.

Can I skip the cream cheese filling?

Sure... but why would you?! Just kidding. Without it, you’ll still get delicious pumpkin spice muffins—they just won’t have that Starbucks copycat pumpkin muffin magic. If you’re dairy-free, try a thick coconut yogurt sweetened with a little maple syrup as a swirl substitute.

How do I get those perfect bakery-style domes?

Start with a hot oven (375°F), fill those muffin cups 3/4 full (no skimping!), and resist opening the oven door early. That initial blast of heat makes them rise dramatically. Oh, and don’t overmix the batter—lumpy is good!

Irresistible Pumpkin Cream Cheese Muffins with 3 Tricks

Pumpkin Cream Cheese Muffins

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Starbucks-style muffins with a tangy cream cheese center, perfect for fall.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 22 min
Total Time: 37 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
4 oz cream cheese, softened
2 tbsp powdered sugar

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Instructions

Preheat oven to 375°F. Line a muffin tin with liners.
Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.
Combine wet and dry ingredients until just mixed.
Beat cream cheese and powdered sugar until smooth.
Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
Bake for 20-22 minutes or until a toothpick comes out clean.

Notes

Freeze muffins for up to 3 months.
Use room-temperature cream cheese for smoother filling.

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

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