PUMPKIN CREAM CHEESE SWIRL MUFFINS

Ingredients:

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. In a small bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  6. Fill each muffin cup about 2/3 full with the pumpkin batter. Add a spoonful of the cream cheese mixture to each cup and use a toothpick to swirl it into the batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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

Kcal: 280 kcal per serving | Servings: 12 muffins

Leave a Comment