Zutaten für Pumpkin Cream Cheese Swirl Muffins
- All Purpose Flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- Granulated Sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese (softened)
- 1 large egg yolk
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Zubereitung von Pumpkin Cream Cheese Swirl Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 3/4 cup granulated sugar, and 1/2 cup packed brown sugar.
- Beat in 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.
- Gradually whisk in the dry ingredients (from step 2) into the wet ingredients until just combined. Do not overmix.
- Fill each muffin liner about 3/4 full.
- In a medium bowl, beat together 4 ounces cream cheese (softened), 1/4 cup granulated sugar, 1 large egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl the cream cheese into the batter, creating a marbled effect.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm, at room temperature, or even slightly chilled!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
83g
Fat
17g
Carbs
10g
