Pumpkin Cream Cheese Swirl Muffin
Pumpkin Cream Cheese Swirl Muffin

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, pumpkin cream cheese swirl muffin. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Cream Cheese Swirl Muffin is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Pumpkin Cream Cheese Swirl Muffin is something that I’ve loved my whole life.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. 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.).

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin cream cheese swirl muffin using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Cream Cheese Swirl Muffin:
  1. Get 1 3/4 cups all purpose flour
  2. Get 1 tbsp pumpkin pie spice
  3. Get 1 tsp baking soda
  4. Take 1/2 tsp salt
  5. Prepare 1 (15 oz) can of pumpkin (purée)
  6. Prepare 1 cup granulated sugar
  7. Get 1/2 packed brown sugar
  8. Make ready 2 large eggs
  9. Take 1/2 cup vegetable oil
  10. Prepare 1 tbsp vanilla extract
  11. Make ready Cream cheese mixture:
  12. Get 8 oz cream cheese block
  13. Make ready 1/4 cup granulated sugar
  14. Prepare 1 large egg yolk
  15. Make ready 2 tsp vanilla extract

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well-combined. Make sure the cream cheese for the swirl is softened to room temperature. Let them cool completely before eating otherwise, they can fall apart.

Instructions to make Pumpkin Cream Cheese Swirl Muffin:
  1. Preheat oven 375 and place paper baking cups in muffin pan.
  2. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the can of pumpkin, sugar, and brown sugar.
  4. Beat in eggs, vegetable oil, and vanilla extract.
  5. Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full.
  6. In a medium bowl, beat cream cheese until smooth.
  7. Add in sugar, yolk, and vanilla extract. Beat until well blended.
  8. Top each muffin with 1 tbsp of cream cheese mixture, use a toothpick to swirl the batter.
  9. Bake muffin 18-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Serve the muffins at room temperature or even slightly chilled with a cup of warm tea or coffee! 😋

Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. You'll love the combination of pumpkin spice and cream cheese filling when you take a bite into a hot keto pumpkin muffin straight out of the oven. Spoon the cream cheese filling mixture in the center of the muffin batter then use a knife or toothpick to swirl the cream cheese into the batter a bit. Tips to Making Low Carb Pumpkin Muffins: In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt.

So that’s going to wrap this up for this special food pumpkin cream cheese swirl muffin recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!