PUMPKIN CREAM CHEESE SWIRL MUFFINS
1 3/4 cups all-purpose flour
1 tablespoon of pumpkin spice
1 teaspoon of baking soda
salt 1/2 tsp
1 (15-ounce) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
Half a cup of packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon of vanilla
Cream cheese roll:
8 ounces of cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons of vanilla extract
Preheat oven to 375 degrees F. Placing paper baking cups in the muffin pan. sit aside.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda and salt until well combined. sit aside.
In a large bowl, whisk together the pumpkin, sugar, and brown sugar.
Beat eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no more lumps. Fill muffin tins 3/4 full.
In a medium bowl, whisk the cream cheese until smooth. Add the sugar, egg yolks and vanilla extract and whisk until combined.
Put about 1 tablespoon of the cream cheese mixture on each muffin and use a toothpick to stir it into the batter. It won’t look smooth, but it will turn out much nicer. (You can see exactly how I did it in the video above.)
Bake the muffins for 18-20 min
I like these best at room temperature or even slightly chilled! Store in an airtight container in the refrigerator.