Who does not love Fall?? Seriously, if you don’t love Fall, I’m coming to your house with a latte, muffins, a scarf, and a bag full of leaves so you can jump in them… and THEN love Fall. We’ve officially hit Pumpkin Season again, so speaking of muffins and pumpkin… I want to spread some Autumn Cheer with this Pumpkin Muffin recipe! I’m not exactly sure who originated it; this recipe was passed to me and there are various versions, but the batter even tastes delicious, they make your house smell cozy, and they look so pretty! And I wanted to go ahead and share this so you have the ingredients list for your next Grocery Store run! Baking is one of the things I do to re-zen myself, but for me, baking has two requirements: it has to be fun enough to give me a break, but can’t be too complicated or time-consuming, as I still have my two little ones demanding attention. This recipe ticks both of those boxes. And honestly, if I could cook everything in a cast iron skillet or a muffin tin, I would. Food made in muffin tins makes it easy to feed yourself, feed a group, or gift to others! But more muffin tin love later. Here is the gloriousness…
PUMPKIN CREAM CHEESE SWIRL MUFFINS
Pumpkin Muffins Ingredients
1¾ CUPS ALL-PURPOSE FLOUR
1 TBSP PUMPKIN SPICE
1 TSP BAKING SODA
½ TSP SALT
1 (15 oz) CAN PUMPKIN PUREE
1 CUP SUGAR
½ CUP BROWN SUGAR
2 LARGE EGGS
½ CUP VEGETABLE OIL
1 TBSP VANILLA EXTRACT
Cream Cheese Swirl Ingredients
8 OZ CREAM CHEESE
¼ CUP SUGAR
1 LARGE EGG YOLK
2 TSP VANILLA EXTRACT
Preheat your oven to 375°F. Line muffin cups in the tin.
In a medium bowl, whisk the flour, pumpkin spice, baking soda, and salt until they are well-combined.
In a large bowl, whisk together the pumpkin puree, sugar, and brown sugar.
Beat in the eggs, vegetable oil, and vanilla extract.
Slowly whisk the dry ingredients until there are no lumps.
Fill your muffin cups ¾ full.
In a medium bowl, beat the cream cheese until it’s smooth.
Beat in the sugar, egg yolk, and vanilla extract, and beat well. It will slightly change colors.
Top each muffin with a small dollop of the cream cheese mixture.
Then, have fun swirling it with a toothpick or other stick-like object.
(You get to feel like you’re back in Elementary School art class for 90 seconds. Maddelyn had fun helping me do this!)
Bake at 375°F for 20-25 minutes. Let cool before serving.
See, aren’t these just so lovely? I guarantee you they taste just as amazing. This recipe will make 18 muffins. I halved it, and still got 10. However many you decide to make, they really would make such a nice gift. If you can make it out your front door with any left!
Enjoy!! Happy Fall, Y’all!