Pumpkin Cream Cheese Swirl Muffin You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. With the cream cheese swirl in these pumpkin muffins, it's almost like having a cupcake. Muffins: moist spiced pumpkin muffins are topped with sweet cream.

Ingredients of Pumpkin Cream Cheese Swirl Muffin

  1. You need 1 3/4 cups of all purpose flour.
  2. It's 1 tbsp of pumpkin pie spice.
  3. You need 1 tsp of baking soda.
  4. It's 1/2 tsp of salt.
  5. Prepare 1 (15 oz) of can of pumpkin (purée).
  6. It's 1 cup of granulated sugar.
  7. It's 1/2 of packed brown sugar.
  8. Prepare 2 of large eggs.
  9. Prepare 1/2 cup of vegetable oil.
  10. You need 1 tbsp of vanilla extract.
  11. It's of Cream cheese mixture:.
  12. You need 8 oz of cream cheese block.
  13. It's 1/4 cup of granulated sugar.
  14. Prepare 1 of large egg yolk.
  15. You need 2 tsp of vanilla extract.

Pumpkin Cream Cheese Swirl Muffin instructions

  1. Preheat oven 375 and place paper baking cups in muffin pan..
  2. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside..
  3. In a large bowl, whisk together the can of pumpkin, sugar, and brown sugar..
  4. Beat in eggs, vegetable oil, and vanilla extract..
  5. Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full..
  6. In a medium bowl, beat cream cheese until smooth..
  7. Add in sugar, yolk, and vanilla extract. Beat until well blended..
  8. Top each muffin with 1 tbsp of cream cheese mixture, use a toothpick to swirl the batter..
  9. Bake muffin 18-20 minutes or until a toothpick inserted in the center comes out clean..
  10. Serve the muffins at room temperature or even slightly chilled with a cup of warm tea or coffee! 😋.

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

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