These are so many different ways to make these pumpkin cream cheese muffins your own. Here are a few ideas.
Add a mix-in Add chocolate chips to the pumpkin muffin batter for a delightful chocolate-pumpkin fusion or mix in chopped nuts, like pecans or walnuts for added crunch and flavor.
Make them sweeter. Drizzle maple syrup on top for a hint of sweetness that pairs perfectly with pumpkin.
Add dried fruit. Incorporate dried cranberries or raisins to give a fruity twist to the muffins.
Layer the cinnamon sugar. Create a cinnamon swirl by layering cinnamon-sugar mixture between the muffin batter and cream cheese filling.
Use a mini muffin pan. Make mini versions for bite-sized treats that are perfect for sharing.
Make them gluten free. Use gluten-free flour to cater to those with dietary restrictions.
Proper Storage
These pumpkin cheesecake muffins store very well! Here’s how.
Fridge. Store pumpkin cream cheese muffins in an airtight container or covered with plastic in the fridge. They will last for up to 4 days.
Freezer. Once the pumpkin cream cheese muffins have cooled completely, place them in a freezer bag and store them for up to 3 months. To thaw them out, set them out so they can get to room temperature before eating. If you’re in a hurry, you can heat them up individually for 30 seconds.
Ingredients
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