Pumpkin Swirl Muffins
Fall is here, so break out the pumpkin! These Pumpkin Swirl Muffins packed full of flavor!
Fall is my favorite season! It has been raining all day, today and it just smells like Fall! It was the perfect day to bake and fill my home with all the goodness of Fall!
These little beauties are so moist and they basically melt in your mouth! I love making a batch because they are perfect as a snack, breakfast, or perfect for a party!
TIPS AND TRICKS
CAN I FREEZE THE MUFFINS? They lose a little of their flavor. I wouldn’t recommend it. The good thing, it only takes minutes to whip them up.
ADD INS: Go ahead and add 1 cup of chocolate chips or your favorite nut. Either of them would be a great addition to the recipe.
STORAGE: Store them on your counter in an airtight container. They should last up to 3 days.
- 1 ¾ cups flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 15 oz can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup butter, melted and cooled
- 1 tablespoon vanilla
- Cream Cheese Swirl:
- 8 oz whipped cream cheese
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla
Preheat oven to 350°F. Place paper liners into muffin pan. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Combine the eggs, melted butter and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, combine cream cheese until smooth. Add in sugar, egg and vanilla and blend until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Did you try our Pumpkin Swirl Muffins recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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