Pumpkin Swirl Muffins

By Trix

Stacey Recipe Exchange

Ingredients

• Filling:
• 2 2/3 cup sugar
• 1 cup vegetable oil
• 1/3 cup water
• 1 large can of pure pumpkin
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 cup sugar
• 1 cup lite sour cream
• 4 oz cream cheese
• 1 egg

Preparation

Step 1

Directions:
Heat oven to 350.
In a small bowl combine all filling ingredients. Beat at med speed, scraping bowl often. Then set aside.
In a large bowl combine sugar, oil, water, pumpkin, and eggs. Beat at low speed. Continue beating gradually adding remaining bread ingredients.
Pour a small amount of mix in bottom of muffin tins. Drizzel filling, then top off with more of the pumpkin mixture.
Bake until toothpick is clean, approximately 7-10 mins. (mine are bigger and takes more like 15 mins)