Pumpkin Swirl Muffins Recipes

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
• Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
• Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
• Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
• Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
• Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
• Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

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 MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

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 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.

PUMPKIN MAPLE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

PUMPKIN SWIRL MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
• In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• Grease your muffin tins or line with paper cups.
• Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
• Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).