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When preparing your Spiced Pumpkin Cream Cheese Pillows, the first step involves mixing your dry ingredients. Separating the wet and dry components before combining them is essential for a couple of reasons. First, it ensures that the leavening agents, such as baking powder and baking soda, are evenly distributed throughout the flour. This even distribution is crucial for achieving a consistent rise in your muffins, contributing to their fluffy texture.

Pumpkin Cream Cheese Mini Muffins

Enjoy the cozy flavors of autumn with a delightful recipe for Spiced Pumpkin Cream Cheese Pillows. These tender pastries filled with a spiced pumpkin mixture and creamy cream cheese offer a perfect savory-sweet balance. Ideal for breakfast or a sweet snack, they capture the essence of fall. Packed with nutrients, including vitamins A and fiber, they are as wholesome as they are delicious. Bake up a batch and savor the taste of the season!
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Ingredients
  

1 cup canned pumpkin puree

1/3 cup vegetable oil

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

4 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.

    Make the Pumpkin Mixture: In a mixing bowl, combine the canned pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until well incorporated and smooth.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Mix Dry Into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.

          Prepare the Cream Cheese Filling: In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice until smooth. Place it in a piping bag or a zip-top bag (with corner snipped) for easy filling.

            Fill Muffin Tin: Spoon about 1 tablespoon of pumpkin batter into each mini muffin cup, filling about halfway. Pipe a dollop of the cream cheese mixture on top of the batter, then cover with more pumpkin batter until 2/3 full.

              Bake: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the muffin comes out clean or with a few moist crumbs.

                Cool: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your warm Pumpkin Cream Cheese Mini Muffins as a delightful snack or breakfast treat! Store any leftovers in an airtight container for up to a week at room temperature or in the fridge.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | about 24 mini muffins