Cooking with Avery

Feeling (kind-a) Fall-ish in Florida

In The Kitchen With Avery & Gigi

PUMPKIN CREAM CHEESE SWIRL MUFFINS

While working on the first edition of the Oak Harbour newsletter with my neighbor Cindy, we came up with the idea to feature a recipe of the month.  I don't know about you but anything with cream cheese works for me! 

We found this one here: http://www.thenovicechefblog.com - DELICIOUS! 

INGREDIENTS:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

 

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

DIRECTIONS:

  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In large bowl, whisk together pumpkin, sugar and brown sugar.
  • Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. 
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

 

It is highly recommended, if at all possible, that you get a little helper for this recipe. Preferably a cute one in a pink polka dot Minnie Mouse dress.  Makes all the difference in the outcome!