Muffins are not a go-to for me when it comes to baking. I have a great recipe for Blueberry Muffins that I normally make a few times a year and once in a blue moon I will make chocolate chip ones. I did try making a Pumpkin Crumb Muffin once and they were a disaster. By the time the muffins had finished baking the crumb topping had essentially melted into the muffin and let’s face it, the best part of any crumb muffin is the crumb topping!I did have success making these Pumpkin Cranberry Muffins a few months ago and decided to try another pumpkin based muffin again after coming across a recipe for Pumpkin Cream Cheese Muffins. They reminded me of a Cheesecake Stuffed Pumpkin Bread I have made a few times to rave reviews so I figured a pumpkin version would be just as delicious.
After making the batter for the muffins I divided it among a muffin tin that I lined with paper liner.
Next, I made the cream cheese mixture and then dolloped about a tablespoon of it over each muffin and then swirled it with a toothpick.
After baking in a 375F oven for about 20 minutes my muffins were ready.
And after letting them cool for a bit I tried one and it was delicious. The cream cheese swirl adds a nice sweetness to this super moist muffin.
FYI… I halved the recipe to use some leftover pumpkin puree I had from another recipe (a cookie one I will be sharing next week during Cookie Palooza). Also, instead of using a cupcake tin and making “mini” muffins, I opted to use a jumbo muffin tin and ended up making 6 large muffins. This also increased my baking time to 25-30 minutes.
Pumpkin Cream Cheese Swirl Muffins
1 3/4 cups flour
1 tablespoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 15oz. can pumpkin puree
1 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
Cream Cheese Swirl:
8 oz. cream cheese, at room temperature
1/4 cup sugar
1 large egg yolk
2 teaspoons vanilla extract
Preheat the oven to 375 F. Line a muffin pan with paper liners and set aside.
In a medium bowl whisk together the dry ingredients – flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In a large bowl using a handheld mixer beat together the pumpkin, sugar and brown sugar. Beat in the eggs, vegetable oil and vanilla extract. Slowly add in the flour mixture and mix until there are no lumps.
Fill the muffin tins about 3/4 full.
In a medium bowl beat the cream cheese until smooth. Add in the sugar, egg yolk and vanilla extract and continue beating until combined.
Top each muffin with about 1 tablespoon of the cream cheese mixture and then using a toothpick swirl it into the batter.
Bake for 18 to 20 minutes, or until a cake tester inserted in the middle of the muffins comes out clean.
Store in an airtight container in the refrigerator.
Recipe from The Novice Chef Blog