Pumpkin Muffins With Cream Cheese
Moist pumpkin muffins with a touch of cinnamon, cloves, and nutmeg, filled with coconut and walnuts, topped with cream cheese for a rich, seasonal treat.
Ingredients
Instructions
- Combine the flour, baking powder, baking soda, cinnamon, cloves, and nutmeg in a bowl.
- Beat the eggs; add sugar, pumpkin, vegetable oil, and water, mixing well.
- Stir the egg mixture into the flour mixture until just combined.
- Fold in the coconut and chopped walnuts.
- Let the batter stand for one hour.
- Place a small amount of batter into each muffin tin.
- Put a piece of cream cheese on top of the batter in each tin.
- Cover the cream cheese with more batter.
- Bake at 375°F (190°C) for 20 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute applesauce for half of the oil to reduce fat. If you prefer a nut-free muffin, omit the walnuts and add extra coconut instead. Adjust the spices to your taste; a dash of allspice can add a nice warmth. Ensure the cream cheese is softened for easy incorporation.
Serving Suggestions
These pumpkin muffins are delightful served warm with a spread of butter or cream cheese. They pair beautifully with a cup of coffee or tea for a cozy breakfast or snack. For a decadent touch, consider topping them with White Frosting(Must Use An Electric Mixer) or serving alongside Devonshire Cream. They make a great addition to brunch or holiday gatherings.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in a microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Muffins With Cream Cheese contains roughly 197 calories, with 3g protein, 10g carbohydrates, and 17g fat. It is a good source of vitamin A (14% of the Daily Value) and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and puree the pumpkin until smooth, and use a similar quantity. However, canned pumpkin is more consistent in moisture content, which can affect the muffin's texture.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, bake for an additional 2-3 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).