Delicious as a quick breakfast, to take as a snack when you’re on the go, or even to savor as dessert, these muffins can do it all. Here’s everything you need to know about making and enjoying these luscious pumpkin cream cheese swirl muffins.
Ingredients
For the muffins:
1 tsp. Baking soda
15 oz. Pumpkin puree I used a 15 oz can
½ C. Brown sugar
2 Eggs Large
1 Tbsp. Pumpkin pie spice
½ C. Vegetable oil
½ tsp. Salt
1 ¾ C. All-purpose flour
1 C. Granulated sugar
1 Tbsp. Vanilla extract
For the cream cheese swirl:
2 tsp. Vanilla extract
1 Egg yolk Large
8 oz. Cream cheese softened
¼ C. Granulated sugar
How To Make Pumpkin Cream Cheese Swirl Muffins
Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.
In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
Blend together the sugar, brown sugar, and pumpkin puree in a bowl.
Add in the eggs, oil, and vanilla extract until well blended.
Mix in the dry ingredients, and stir until smooth.
Spread the batter into the cupcake liners in the muffin tin.
Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.
Swirl the cream cheese into the muffin batter with a toothpick.
Bake for 20 minutes, or until completely cooked through.
Let cool before serving.