Pumpkin Cream Cheese Swirl Muffins
photo by Bonnie G #2
- Ready In:
- 33mins
- Ingredients:
- 14
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 1 3⁄4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (15 ounce) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 2 large eggs
- 1⁄2 cup vegetable oil
- 1 tablespoon vanilla extract
- 8 ounces cream cheese
- 1⁄4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
directions
- Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
- Fill prepared muffin cups.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled.
Reviews
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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