Pumpkin Cream Cheese Swirl Muffins Recipes

Steps:

• Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Fill prepared muffin cups.
• 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. (You can see exactly how I did this in the video at the top of the page.).
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled.

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 18 muffin cups.
• FILLING: Beat cream cheese until soft.
• Add egg, vanilla and brown sugar.
• Beat until smooth.
• Set aside.
• STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
• Add butter and cut it in with a fork until crumbly.
• Set aside.
• MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
• Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
• Beat together until smooth.
• Fill cups with pumpkin mixture until they're about 1/2 full.
• Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
• If you're using paper cups, try to keep cream cheese from touching the paper.
• Sprinkle on the streusel topping.
• Bake at 375 degrees for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
• In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• Grease your muffin tins or line with paper cups.
• Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
• Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).

Steps:

• Preheat oven to 350.
• Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
• Put it in the freezer while you mix and fill the pans, up to an hour.
• Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
• Mix all ingredients together (except cream cheese and nuts).
• Fill muffin tins (greased or paper cups) half full.
• Put cream cheese disc in the middle, pressing down.
• Sprinkle with 1 tsp chopped nuts.
• Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
• Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Steps:

• Preheat oven to 350 F (180C).
• PUMPKIN MIXTURE:.
• Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
• Add in eggs, one at a time, combining thoroughly after each.
• Add vanilla.
• Whisk together flour, baking powder, baking soda, salt, and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• CREAM CHEESE MIXTURE:.
• Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• ASSEMBLY:.
• Grease muffin tins or line with paper cups.
• Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
• Add smaller spoonfuls of cream cheese mixture on top.
• Swirl with a skewer.
• Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
• Bake as follows, turning the tins half way through baking times:.
• mini muffins: 20-25 minute.
• standard muffins: 25-30 minute.
• jumbo muffins: 30-40 minute.