Pumpkin Cream Cheese Swirl Muffins

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.

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In a large bowl, whisk together the pumpkin puree, sugar, and brown sugar.

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Beat in the eggs, vegetable oil, and vanilla extract.

Slowly whisk the dry ingredients until there are no lumps.

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Fill your muffin cups ¾ full.
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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.

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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!)

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Bake at 375°F for 20-25 minutes. Let cool before serving.

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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!

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Enjoy!! Happy Fall, Y’all!

What are your thoughts on this?

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