So my oldest son and I got to work making a muffin. It’s always fun when I have one or both of my boys helping in the kitchen with me. Especially now that they are older and we can talk about all sorts of things. It’s quality time together. Plus I feel like I’m teaching life long skills.
The most fun we had making these muffins was the swirling. It took us a few muffins to get the swirl just right and neither of us are certain we mastered it. But no matter, they tasted delicious. We tried toothpicks, a fork and finally settled on a butter knife.
The key to a good swirl is not trying too hard. Do this gently and try to move some batter top to bottom so the cream cheese is throughout the muffin. I think the next time I make them I will use two smaller dollops of cream cheese. On in the middle and one on top and then swirl.
Pumpkin Cream Cheese Muffins
- 1 3/4 cup flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (15 ounce) pumpkin puree
- 1 cup sugar, I used Dixie Crystals
- 1/2 cup packed brown sugar, I used Dixie Crystals
- 2 large eggs, I used Eggland's Best Eggs
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
Cream Cheese Mixture
- 8 ounces cream cheese, softened
- 1/4 cup sugar, I used Dixie Crystals
- 1 large egg yolk, I used Eggland's Best Eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. and place paper baking cups in muffin pan. You will need 18.
In a medium bowl whisk together the flour, pumpkin pie spice, baking soda and salt and set aside.
In a separate bowl whisk together the can of pumpkin, sugar and brown sugar.
Beat in eggs, canola oil and vanilla extract.
Slowly stir in the flour mixture until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl beat cream cheese, sugar, egg yolk and vanilla until smooth.
Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.
Bake muffins 20 - 22 minutes or until a toothpick inserted in the center comes out clean.
Store covered in the refrigerator.
Craving more pumpkin:
Here are today’s #PumpkinWeek Recipes:
Pumpkin Hot Chocolate from Sweet Beginnings
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings
Baked Goods & Desserts:
No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly
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Disclaimer: Thank you #PumpkinWeek sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.