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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.
