PUMPKIN CREAM CHEESE SWIRL MUFFINS

Pumpkìn Cream Cheese Swìrl Muffìns: moìst spìced pumpkìn muffìns are topped wìth sweet cream cheese that melts ìnto them as they bake and only take 30 mìnutes!

INGREDìENTS

MUFFìN:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkìn spìce
• 1 teaspoon bakìng soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkìn (pure pumpkìn puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oìl
• 1 tablespoon vanìlla extract

CREAM CHEESE SWìRL:

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

INSTRUCTìONS

1. Preheat oven to 375°F. Place paper bakìng cups ìnto muffìn pan. Set asìde.
2. ìn a medìum bowl, whìsk flour, pumpkìn spìce, bakìng soda and salt untìl well combìned. Set asìde.
3. ìn large bowl, whìsk together pumpkìn, sugar and brown sugar.
4. Beat ìn eggs, vegetable oìl and vanìlla extract. Slowly whìsk ìn the flour mìxture, untìl there are no lumps. Fìll muffìn tìns 3/4 full.
5. ìn a medìum bowl, beat cream cheese untìl smooth. Add ìn sugar, egg yolk and vanìlla extract and beat untìl well combìned.
6. Top each muffìn wìth about 1 tablespoon of cream cheese mìxture and use a toothpìck to swìrl ìt ìnto the batter. Thìs wìll not look smooth, but ìt wìll bake up much prettìer. (You can see exactly how ì dìd thìs ìn the vìdeo above.)
7. Bake muffìns for 18-20 mìnutes, or untìl a toothpìck ìnserted ìn the center comes out clean.
8. ì lìked these best at room temperature or even slìghtly chìlled! Store ìn an aìrtìght contaìner ìn the frìdge.

Recipe Adapted From thenovicechefblog.com