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namePumpkin Cream Cheese Swirl Muffins
descriptionI’m taking inspiration from the fall season and whipping up a batch of my favorite pumpkin cream cheese swirl muffins.
urlhttps://12tomatoes.com/pumpkin-cream-cheese-swirl-muffins
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Ingredients
  • 1 3/4 cup all purpose flour
  • 2 tablespoons pumpkin spice
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15oz) can of plain pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
Cream Cheese Swirl
  • 8oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
Preparation
  1. Heat the oven to 375°F.
  2. Place paper baking cups into muffin pan and set aside.
  3. In a large bowl, whisk together the flour, pumpkin spice, nutmeg, baking soda, and salt. Once fully combined, set aside.
  4. In a new large mixing bowl, whisk together pumpkin, sugar, and brown sugar.
  5. Beat in the eggs, vegetable oil, and vanilla extract. Slowly incorporate the dry ingredients. Mix until no lumps remain but be careful not to over work the batter.
  6. Fill each muffin cup to ¾ full to allow the muffins room to rise. To ensure an even distribution of batter throughout, I recommend using a cookie scoop.
  7. In a medium bowl, combine the cream cheese, sugar, egg yolk, and sugar. Beat until well combined.
  8. With a spoon, top each muffin with about 1T of the cream cheese mixture.
  9. Bake muffins for 18-20 minutes or until a toothpick comes out clean after being inserted into the center of the muffin.
  10. Remove from the oven and let cool before serving.
  11. To store, place in an airtight container and put them in the fridge.
I’m taking inspiration from the fall season and whipping up a batch of my favorite pumpkin cream cheese swirl muffins.
Course: Breakfast

Recipe adapted from The Novice Chef.

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Pumpkin Cream Cheese Swirl Muffins

A muffin that's practically perfect for a crisp and cool fall morning.

Pumpkin Cream Cheese Swirl Muffins

4 from 5 votes
Servings: Makes 18 muffins
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 3/4 cup all purpose flour
  • 2 tablespoons pumpkin spice
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15oz) can of plain pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Swirl

  • 8oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preparation

  1. Heat the oven to 375°F.
  2. Place paper baking cups into muffin pan and set aside.
  3. In a large bowl, whisk together the flour, pumpkin spice, nutmeg, baking soda, and salt. Once fully combined, set aside.
  4. In a new large mixing bowl, whisk together pumpkin, sugar, and brown sugar.
  5. Beat in the eggs, vegetable oil, and vanilla extract. Slowly incorporate the dry ingredients. Mix until no lumps remain but be careful not to over work the batter.
  6. Fill each muffin cup to ¾ full to allow the muffins room to rise. To ensure an even distribution of batter throughout, I recommend using a cookie scoop.
  7. In a medium bowl, combine the cream cheese, sugar, egg yolk, and sugar. Beat until well combined.
  8. With a spoon, top each muffin with about 1T of the cream cheese mixture.
  9. Bake muffins for 18-20 minutes or until a toothpick comes out clean after being inserted into the center of the muffin.
  10. Remove from the oven and let cool before serving.
  11. To store, place in an airtight container and put them in the fridge.