Pumpkin Swirl Muffins Recipe

Name: Pumpkin Swirl Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin; 1/4 cup vegetable oil; 2 large eggs; 1 cup sugar; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; CHEESECAKE FILLING; 8 ounces cream cheese, at room temperature; 1 large egg yolk; 5 tablespoons sugar; 1/8 teaspoon vanilla extract; chopped nuts (walnuts, pecans) (optional)

Servings: persons

1 (15 ounce) can pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
CHEESECAKE FILLING
8 ounces cream cheese, at room temperature
1 large egg yolk
5 tablespoons sugar
1/8 teaspoon vanilla extract
chopped nuts (walnuts, pecans) (optional)

1
Preheat oven to 350 degrees F.
2
In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
3
In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
4
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
5
In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
6
Grease your muffin tins or line with paper cups.
7
Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
8
Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).

871

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin, 1/4 cup vegetable oil, 2 large eggs, 1 cup sugar, and more.

Yes, Pumpkin Swirl Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Swirl Muffins

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