"Fall's Best Treat: Cream Cheese-Filled Pumpkin Muffins!"

"Indulge in the cozy flavors of fall with these irresistible cream cheese-filled sweet pumpkin cakes! Each bite combines the rich, spiced taste of pumpkin with a luscious, creamy filling, creating a perfect balance of warmth and sweetness. Made with real pumpkin, cinnamon, nutmeg, and a smooth cream cheese center, these cakes are a delicious treat for pumpkin lovers. Whether you're enjoying them with a cup of coffee or serving them as a dessert, these pumpkin cakes are a delightful way to embrace the season’s best flavors!"

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Cream Cheese Filled Sweet Pumpkin Cakes

Ingredients:

For the Pumpkin Cakes:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground pumpkin pie spice

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 cup pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 ounces cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

For the Topping (optional):

Powdered sugar for dusting

Ground cinnamon for dusting

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

Prepare the Cream Cheese Filling:

In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.

Make the Pumpkin Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Add the egg, pumpkin puree, and vanilla extract to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Assemble the Cakes:

Spoon about 1 tablespoon of the pumpkin batter into each muffin cup.

Add a dollop (about 1 teaspoon) of the cream cheese filling on top of the pumpkin batter in each cup.

Cover the cream cheese filling with another tablespoon of pumpkin batter, making sure the cream cheese is fully enclosed.

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Allow the cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Serve:

Once cooled, dust the cakes with powdered sugar and a light sprinkle of ground cinnamon for an extra touch of sweetness.

Serve these delightful Cream Cheese Filled Sweet Pumpkin Cakes as a dessert or a cozy autumn treat.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Servings: 12 cakes