Pumpkin Cream Cheese Swirl Muffins

Enjoy the cozy flavors of fall with these delightful Pumpkin Cream Cheese Swirl Muffins. With a moist pumpkin base and a rich cream cheese swirl, they make for a perfect breakfast treat or snack.

Ingredients

For the Muffins:

• 1 (15 ounces) can pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 3/4 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 cup packed brown sugar
• 1 tablespoon pumpkin spice
• 1/2 teaspoon salt
• 1 cup granulated sugar

For the Cream Cheese Swirl:

• 1 large egg yolk
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, softened

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and line muffin pans with baking paper.
2. Mix Dry Ingredients:
   In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
3. Mix Wet Ingredients:
   In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until mixed. Add the vanilla extract, eggs, and vegetable oil, and beat until well combined.
4. Combine Mixtures:
   Gradually add the flour mixture to the wet ingredients, beating until well blended with each addition.
5. Prepare Cream Cheese Swirl:
   In another mixing bowl, beat together the cream cheese, vanilla extract, sugar, and egg yolk until smooth.
6. Fill Muffin Tins:
   Transfer the batter to the prepared muffin tins, filling each about 3/4 full. Add 1 tablespoon of the cream cheese mixture on top of each muffin and swirl it with a toothpick.
7. Bake:
   Place the muffins in the preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve:
   Remove the muffins from the oven and let them cool for a few minutes at room temperature before serving. Enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Variations

• Spice it Up: Add chopped nuts or chocolate chips to the batter for extra flavor and texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
• Different Sweeteners: Use maple syrup or honey instead of granulated sugar for a different sweetness.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Reheating: Warm in the microwave for a few seconds to enjoy them fresh and soft.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use homemade pumpkin puree, but ensure it’s well-drained for the right consistency.
2. Can I make these muffins ahead of time?
   Yes, they can be made a day in advance and stored in an airtight container.
3. What can I use instead of vegetable oil?
   You can substitute with melted coconut oil or applesauce for a healthier option.
4. How can I make these muffins vegan?
   Replace eggs with flax eggs and use a dairy-free cream cheese alternative.
5. Can I freeze these muffins?
   Yes, freeze them in a single layer, then transfer to a freezer bag. They’ll last up to 3 months.
6. What’s the best way to swirl the cream cheese?
   Use a toothpick or knife to gently swirl the cream cheese mixture without fully blending it into the batter.
7. How do I know when they are done?
   The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. What can I serve these muffins with?
   They pair well with coffee, tea, or a glass of milk.
9. Can I use other spices?
   Feel free to adjust the spices according to your taste, like adding nutmeg or ginger.
10. Why are my muffins dense?
    Overmixing the batter can cause dense muffins. Mix just until combined.

Conclusion

These Pumpkin Cream Cheese Swirl Muffins are a delightful combination of pumpkin and cream cheese, making them perfect for fall. They’re easy to make and sure to please everyone. Enjoy them warm with your favorite beverage for a cozy treat!

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