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You’ll love how easy these Pumpkin Cream Cheese Swirl Muffins are to make and you likely have most if not all of the ingredients on hand already, so you can make these muffins whenever the mood strikes. They’re perfect to make once and eat all week or you can always freeze some for the future. I love these for breakfast alongside an egg or some fruit or on their own as a snack. I have to pack a healthy snack for my daughter for kindergarten and these work great for that too.
“These Pumpkin Cream Cheese Swirl Muffins are super moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes. you can also swap the pumpkin puree for mashed sweet potatoes for a different spin.”
Ingredients:
For the muffins:
1 tsp. Baking soda
15 oz. Pumpkin puree I used a 15 oz can
½ C. Brown sugar
2 Eggs Large
1 Tbsp. Pumpkin pie spice
½ C. Vegetable oil
½ tsp. Salt
1 ¾ C. All-purpose flour
1 C. Granulated sugar
1 Tbsp. Vanilla extract
For the cream cheese swirl:
2 tsp. Vanilla extract
1 Egg yolk Large
8 oz. Cream cheese softened
¼ C. Granulated sugar
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