Pumpkin Cream Cheese Swirl Muffins

Ingredients

For the muffins:

  • 1 tsp. Baking soda
  • 15 oz. Pumpkin puree I used a 15 oz can
  • ½ C. Brown sugar
  • 2 Eggs Large
  • 1 Tbsp. Pumpkin pie spice
  • ½ C. Vegetable oil
  • ½ tsp. Salt
  • 1 ¾ C. All-purpose flour
  • 1 C. Granulated sugar
  • 1 Tbsp. Vanilla extract

For the cream cheese swirl:

  • 2 tsp. Vanilla extract
  • 1 Egg yolk Large
  • 8 oz. Cream cheese softened
  • ¼ C. Granulated sugar

How To Make Pumpkin Cream Cheese Swirl Muffins

  • Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.
  • In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
  • Blend together the sugar, brown sugar, and pumpkin puree in a bowl.
  • Add in the eggs, oil, and vanilla extract until well blended.
  • Mix in the dry ingredients, and stir until smooth.
  • Spread the batter into the cupcake liners in the muffin tin.
  • Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.
  • Swirl the cream cheese into the muffin batter with a toothpick.
  • Bake for 20 minutes, or until completely cooked through.
  • Let cool before serving.

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