Swirled Pumpkin Cream Cheese Muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar (for filling)
• 1 large egg (for filling)
• 1 teaspoon vanilla extract (for filling)
• ½ cup chopped pecans or walnuts (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
4. Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined.
5. In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
6. Spoon about 2 tablespoons of the pumpkin muffin batter into each muffin cup. Add a tablespoon of the cream cheese filling on top, then add another tablespoon of the pumpkin batter over the cream cheese filling. Use a toothpick or knife to swirl the two batters together slightly.
7. Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Nutrition