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Pumpkin Swirl Muffins

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Delightful pumpkin muffins with a rich cream cheese swirl, perfect for any occasion.

Ingredients

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  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 oz (170 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
  4. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
  5. In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Spoon the pumpkin batter into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top and gently swirl with a toothpick.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to three days, or refrigerated for up to a week. They can be frozen for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/pumpkin-swirl-muffins/