Pumpkin Cream Cheese Swirl Muffins
Ingredients:
For the Pumpkin Muffins:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease the cups lightly.
Make the Pumpkin Muffin Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
Fill the Muffin Cups:
Spoon a tablespoon of the pumpkin muffin batter into each muffin cup.
Add about a teaspoon of the cream cheese mixture on top of the pumpkin batter.
Then, add another tablespoon of the pumpkin batter on top of the cream cheese.
Use a toothpick or skewer to gently swirl the cream cheese mixture into the pumpkin batter for a marbled effect.
Bake the Muffins:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Serve the muffins warm or at room temperature.
Enjoy the delightful blend of pumpkin spice and creamy cheesecake in every bite.
Storage:
Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: Approximately 250 kcal per muffin | Servings: 12 muffins