Pumpkin Swirl Muffins

Food-Header-1pumpswirlThanksgiving will be here before you know it, and since my family aren’t big pumpkin pie fans – we do like pumpkin breads and muffins. This recipe combines my love of pumpkin muffins and cream cheese – because everything is just a little bit better with cream cheese! 

  • 1 3/4 cups flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 – 15 ounce can pumpkin
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  1. Preheat oven to 375º. In a small bowl, whisk flour, pumpkin spice, baking soda, and salt together, set aside.
  2. In a large bowl, combine pumpkin, both sugars, eggs, vegetable oil, and vanilla until smooth. Add flour mixture and whisk until incorporated.
  3. In a bowl with an electric mixer, beat cream cheese and sugar together, add egg yolk and vanilla.
  4. Line a muffin pan with 18 papers, fill each with 2 tablespoons of pumpkin batter. Top each with cream cheese mixture (approximately 2 teaspoons), and swirl with a toothpick. Bake for 18 to 22 minutes, test with a toothpick. Let cool on a wire rack. Store in an airtight container in the refrigerator.
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