Pumpkin Muffins with Cream Cheese Swirl
These easy pumpkin muffins team up cream cheese, pumpkin spice and maple syrup to make them extra yummy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups flour
- 3/4 cup plus 2 tablespoons packed brown sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 eggs
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup butter, melted
- 3 Tablespoons maple syrup, divided
- 3 ounces cream cheese, softened
Instructions
In a large bowl, combine flour, 3/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a medium bowl, whisk together eggs, milk, melted butter and one tablespoon maple syrup. Stir wet ingredients into dry ingredients just until moistened.
For the maple cream cheese swirl – In a small bowl, beat cream cheese, 2 tablespoons brown sugar and 2 tablespoons maple syrup until smooth.
Grease 12 muffin cups or line with paper liners. Fill about 1/4 full with pumpkin batter. Gently stir maple cream cheese mix into pumpkin batter to swirl. Use the batter mix to fill muffin tins to 3/4 full.
Bake at 400°F for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool for 5-10 minutes in pan before removing from pan to finish cooling on wire rack. Cool to room temperature before storing in an airtight container. Use within 4 to 5 days, or freeze for up to 3 months.
Notes
You may substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, nutmeg and ginger.
Nutrition
- Serving Size: 1 muffin
Find it online: https://commonsensehome.com/pumpkin-muffins/