Pumpkin Swirl Muffins Recipes

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
• Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
• Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
• Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
• Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
• Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
• Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

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.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

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.
• 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 above.)
• 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! Store in an airtight container in the fridge.

PUMPKIN SWIRL MUFFINS

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).

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• Preheat oven to 375°F. Place 18 paper liners in 2 (12-cup) muffin trays, or or coat 2 (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 smooth. 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.