Pumpkin Cream Cheese Swirl Muffins
Ingredients
Muffin
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- ½ tsp salt
- 1 15 oz can pumpkin pure pumpkin puree
- 1 cup granulated white sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tbsp vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese
- ¼ cup granulated white sugar
- 1 large egg yolk
- 2 tsp vanilla extract
Instructions
- 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.
- 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.
Notes
Serving size: 1 muffin
Nutrition:
Amount Per Serving:
Amount Per Serving:
- Calories: 200
- Total Fat: 10g
- Trans Fat: 0g
- Cholesterol: 5mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g