Wednesday, October 5, 2016

Cream Cheese Swirl Pumpkin Muffins

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Well it's that time of year again for trying all the delicious Pumpkin recipes everyone posts.

This week I tried a delicious pumpkin muffin with a cream cheese swirl from The Novice Chef and they were amazing!

So if you are looking for a super simple fall tasting muffin this is the muffin for you.

Here's what you'll need:

1-3/4 cup flour, all purpose
1 heaping Tbs. Pumpkin Pie Spice (here's a great recipe for one)
1 tsp. baking soda
1/2 tsp. salt
1 (15 oz) can solid pack pumpkin (not pumpkin pie filling)
1 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup canola
1 Tbs. vanilla extract

Cream cheese swirl
8 oz cream cheese, at room temperature
1/4 cup sugar
1 large egg yolk
2 tsp vanilla extract

Pre heat oven to 375 degrees and line a muffin tin then set aside.

In a bowl mix the flour, pumpkin pie spice, baking soda, and salt.  Set aside.

In a small bowl beat the cream cheese until smooth, add the sugar, egg yolk, and vanilla and beat until smooth. Set aside.

In a medium bowl mix the pumpkin and both sugars until smooth.

Add the eggs, oil, and vanilla.  Mix until smooth.

Add the flour mixture and mix until smooth.

Fill the muffin cups about 3/4 full with the pumpkin mixture.

Add a dollop of the cream cheese mixture on top.  I divided it evenly using two spoons to scoop and place on top.

Using a large toothpick swirl the cream cheese mixture into the pumpkin mixture until you have a nice swirl pattern.  Do not overmix.

Bake 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

They are a super moist muffin!

Store in an airtight container.

Serves approximately 18


Here's the handy printable - Cream Cheese Swirl Pumpkin Muffins

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