Pumpkin Cream Cheese Swirl Muffins
Source of Recipe
"Tender and moist, sweet and spicy and with a creamy, tangy topping, these Pumpkin Cream Cheese Swirl Muffins are out of this world delicious. Featuring many of the ingredients used in a traditional pumpkin bread to make perfect pumpkin muffins, we then kick them up a notch with a creamy and indulgent cream cheese topping. Delicious as a quick breakfast, to take as a snack when you're on the go, or even to savor as dessert, these muffins can do it all."
Recipe Link: https://tinyurl.com/pumpkinswirlmuffins
List of Ingredients
◦ Paper muffin liners or baking spray with flour
◦ 1 ¾ cups (about 7 ½ ounces) all-purpose flour
◦ 1 teaspoon baking soda
◦ 1 teaspoon ground cinnamon
◦ ½ teaspoon kosher salt
◦ ½ teaspoon ground nutmeg
◦ ½ teaspoon ground ginger
◦ 1 15-ounce can pumpkin
◦ 2 large eggs
◦ ½ cup (4 ounces) unsalted butter, melted and cooled
◦ 1 ¾ cups granulated sugar, divided
◦ 1 ½ teaspoons vanilla extract, divided
◦ 8 ounces cream cheese, at room temperature
◦ 1 large egg yolk
Preheat oven to 375° F. Place 18 paper liners in two 12-cup muffin trays, or coat two 12-cup muffin trays with baking spray.
Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a large bowl. Whisk together pumpkin, eggs, butter, 1 ½ cups of the sugar, and 1 teaspoon of the vanilla in a medium bowl. Add pumpkin mixture to flour mixture, and whisk until just blended. Divide batter evenly among muffin cups (about ¼ per muffin cup).
Stir together cream cheese, egg yolk, and remaining ¼ cup sugar and ½ teaspoon vanilla in a small bowl, until blended. Dollop about 1 tablespoon cream cheese mixture onto pumpkin batter in each muffin cup; swirl gently with a wooden skewer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Cool muffins in muffin tray 10 minutes; remove and serve warm, or transfer to a wire rack to cool completely.
Makes 18 servings