This week’s pumpkin spiced at home recipe is one that just popped up on my Facebook feed the other day. It has cream cheese in it. Cream cheese is kind of like the bacon of baking. It pretty much add yum to anything. These are Pumpkin Cream Cheese Swirl Muffins. I’d say this is about medium difficulty simply because there are more than 5 steps and 9 or so ingredients. Plus, there’s an artsy move involving a toothpick and some swirling, but it’s nothing you, or Bic from the morning show, can’t handle. I mention Bic because Brooke promised that Bic would try baking these up for everyone to try. So, here’s the recipe. I eagerly anticipate trying them out Bic.
PUMPKIN CREAM CHEESE SWIRL MUFFINS
Ingredients:
MUFFIN:
1 (15 ounces) can of pumpkin (pure pumpkin puree)
2 large Eggs
1/2 c vegetable oil
1 3/4 c all-purpose flour
1 tbsp vanilla extract
1 tsp baking soda
1/2 c packed brown sugar
1 tbsp pumpkin spice
1/2 tsp salt
1 c granulated sugar
CREAM CHEESE SWIRL:
1 large Egg yolk
1/4 c granulated sugar
2 tsp vanilla extract
8 ounces cream cheese
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Line the muffin pans with baking paper.
Add the pumpkin spice, salt, flour, and baking soda into a mixing bowl. Whisk until well blended.
In a separate bowl, add brown sugar, pumpkin, and sugar. Whisk until mixed.
Add the vanilla extract, eggs, and vegetable oil. Beat until well blended.
Add the flour mixture gradually, and beat every addition until well blended.
Transfer the batter to the muffin tins and spread it evenly.
Add cream cheese, vanilla extract, sugar, and egg yolk to a mixing bowl. Beat until well blended.
Add 1 tbsp of the cream cheese mixture on top of each muffin. Swirl it with a toothpick.
Place the muffins in the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.