- 24
- 20 mins
- 38 mins
Ingredients
- PUMPKIN BATTER:
- 4 eggs
- 2 C sugar
- 1 C oil
- 1 tsp vanilla
- 1 (15 ounce) can pumpkin
- 2 C flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp cloves
- CREAM CHEESE SWIRL:
- 1 (8 ounce) package cream cheese, softened
- 1 C powdered sugar
- 1 egg
- dash salt
- 1/2 tsp vanilla
Preparation
Step 1
1. Preheat your oven to 350 degrees
2. Into your stand mixer or large mixing bowl, place 4 eggs and 2 C sugar. Beat them together for 2 minutes. Add 1 C oil, 1 tsp vanilla and 1 (15 ounce) can pumpkin. Mix to combine.
3. In a separate bowl toss together 2 C flour, 2 tsp cinnamon, 1 tsp baking soda, 3/4 tsp salt and 1/4 tsp cloves. Add the dry ingredients to the wet and fold them together until combined. You want to make sure not to over mix.
4. Line your muffin tins with cupcake liners and spray them with cooking spray. Fill the cups just a little bit less than half full of batter.
5. Grab a small mixing bowl and place 1 (8 ounce) package softened cream cheese, 1 C powdered sugar, 1 egg, 1/2 tsp vanilla and a dash of salt into it. Beat it with hand beaters until nice and smooth. Drop about 2 tsp of the cream cheese filling into each muffin cup.
6. Add a bit more pumpkin batter. Grab a toothpick and swirl the cream cheese a bit.
7. Pop them in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Make sure when testing with a toothpick that you insert it to the side of the cream cheese filling, so you are testing the pumpkin batter. It's ok if the cream cheese comes out on the toothpick, but not the batter. Does that even make sense? I sure hope so, friends. :)
8. Allow them to rest in the pans for 5 minutes. Due to the cream cheese center, the tops may sink just a bit. Don't be discouraged. That is normal for these muffins. Remove from the pans and enjoy! Store leftovers in an airtight container for up to 4 days.