Pumpkin Cream Cheese Swirl Muffins Recipes

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• 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.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• 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.
• 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 above.)
• 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! Store in an airtight container in the fridge.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• Preheat oven to 375°F. Place 18 paper liners in 2 (12-cup) muffin trays, or or coat 2 (12-cup) muffin trays with baking spray.
• Whisk together flour, baking soda, cinnamon, salt, nutmeg and ginger in a large bowl. Whisk together pumpkin, eggs, butter, 1 ½ cups of the sugar, and 1 teaspoon of the vanilla in a medium bowl. Add pumpkin mixture to flour mixture, and whisk until just blended. Divide batter evenly among muffin cups (about ¼ per muffin cup).
• Stir together cream cheese, egg yolk, and remaining ¼ cup sugar and ½ teaspoon vanilla in a small bowl, until smooth. Dollop about 1 tablespoon cream cheese mixture onto pumpkin batter in each muffin cup; swirl gently with a wooden skewer.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Cool muffins in muffin tray, 10 minutes; remove and serve warm, or transfer to a wire rack to cool completely.