Fall and holiday baking has always been my specialty, guys! There are days when I’m feeling particularly anxious that I just get in the kitchen and bake. I imagine for some, baking might be a source of extra stress to add to your plate, but for me, it’s a bit of a therapy session. I love the precision of the process, going through the steps and knowing that at the end, I’ll have a physical (and delicious) reward for my efforts.
(keep reading for the recipe below)
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These Pumpkin Spice Cream Cheese Swirl muffins are pretty stellar, I gotta say. They’re the perfect amount of sweetness and pumpkin cinnamon spice to usher in the cool fall days. I love them with the cream cheese swirl addition, but I also made a few without it and those are just as yummy if you have kids who shy away from cream cheese.
If you try them, do let me know how you and your family like them.
ps…these make great thoughtful gifts for friends and family as well. Put them in a pretty box and you’ll make someone’s day!
(Photos via Alyssa Fisher Photo)
Pumpkin Spice Cream Cheese Swirl Muffins
- 1 3/4 cup All purpose flour
- 1 tablespoon pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- Preheat oven to 375 degrees Fahrenheit. Line muffin pan with muffin cups.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combines. 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 lumps are gone. Fill muffin liners 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 approx. 1 teaspoon of cream cheese mixture and use a toothpick to swirl it into the top of the batter.
- Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- I love these best several hours after baking them. Store in an airtight container in the refrigerator.