Cream Cheese & Pumpkin Muffins
Submitted by dawnma
Spiced pumpkin muffins swirled with a tangy cream cheese filling, golden brown in 40 minutes. Warm cinnamon and nutmeg in every bite, no mixer needed.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThat cream cheese swirl on top isn’t just pretty. It melts into a tangy, rich pocket that plays off the warm pumpkin spice like they were meant to be together (because they were).
These muffins come together fast with canned pumpkin, cinnamon, nutmeg, and a simple batter that you stir by hand.
The cream cheese filling is just three ingredients whisked smooth, then dolloped on top and swirled with a knife before baking.
Golden brown and fragrant in about 20 minutes, they fill the kitchen with the kind of smell that makes everyone wander in asking “what’s baking?"
Pro Tips
- Soften the cream cheese fully before mixing. Cold cream cheese won’t blend smooth and you’ll end up with lumps in the swirl.
- Don’t overmix the muffin batter. Stir just until the flour disappears. Lumpy batter makes tender muffins; overworked batter makes tough ones.
- Grease only the bottoms of the muffin cups so the batter grips the sides and rises tall instead of spreading flat.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 medium muffin cups, 2 1/2x 1¼ inches, or line with paper baking cups.
Prepare Cream Cheese Filling; reserve.
( mix cream cheese, sugar and milk until smooth.)
Mix eggs, pumpkin, milk and oil.
Stir in remaining ingredients just until flour is moistened.
Fill muffin cups ⅔ full.
Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife.
Bake 20 to 22 minutes or until golden brown.
Immediately remove from pan.
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