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    Pumpkin Cream Cheese Swirl Muffins

    Source of Recipe

    Southern Living

    Recipe Introduction

    "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

    â—¦ Paper muffin liners or baking spray with flour
    â—¦ 1 ¾ cups (about 7 ½ ounces) all-purpose flour
    â—¦ 1 teaspoon baking soda
    â—¦ 1 teaspoon ground cinnamon
    â—¦ ½ teaspoon kosher salt
    â—¦ ½ teaspoon ground nutmeg
    â—¦ ½ teaspoon ground ginger
    â—¦ 1 15-ounce can pumpkin
    â—¦ 2 large eggs
    â—¦ ½ cup (4 ounces) unsalted butter, melted and cooled
    â—¦ 1 ¾ cups granulated sugar, divided
    â—¦ 1 ½ teaspoons vanilla extract, divided
    â—¦ 8 ounces cream cheese, at room temperature
    â—¦ 1 large egg yolk

    Recipe

    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

 

 

 


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