Pumpkin Swirl Cream Cheese Muffins

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Pumpkin Swirl Cream Cheese Muffins

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PUMPKIN CHEESECAKE SWIRL MUFFINS

Ingredients
* 3/4 cup pumpkin puree (the canned variety is best, unsweetened)
* 2 eggs
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 1/2 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon sea salt
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 1 teaspoon ground ginger
* 8 ounces full fat cream cheese, softened to room temperature
* 1/2 egg (beat one egg and use half the mixture)
* 1/3 cup white sugar

Instructions
* Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
* In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
* Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
* Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
* Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
* Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
* Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they’re done!).
* Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

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Preheat oven to 350f. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice,. Beat in eggs, vegetable oil and vanilla extract.

Fill muffin tins 3/4 full. In a medium bowl, beat cream cheese until smooth. Spread one spoonful of the cream cheese mixture over the top of each muffin, then use a toothpick to swirl the mixture into the batter. Baking time for muffins should be. Pumpkin cream cheese swirl muffins. 1 3/4 cups all purpose flour; 1 teaspoon baking soda;. Use a toothpick to swirl the tops of each. Preheat the oven to 350 degrees, and line 9 sections of a muffin tin with cupcake liners.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice,. 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.

Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

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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. Spread one spoonful of the cream cheese mixture over the top of each muffin, then use a toothpick to swirl the mixture into the batter. Baking time for muffins should be.

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