Sunday, November 29, 2009

Pumpkin Muffins with Cream Cheese Swirl

Thanksgiving Day has come and gone, but the leftovers are still hanging around our kitchen.


Funny how that happens.



Like a lot of other people, I made pumpkin pie for the big day. The pie was delicious and I had just enough pumpkin puree leftover--3/4 of a cup to be exact--to make a batch of pumpkin muffins a few days later. 


To make them extra special I swirled some cream cheese over the top before baking them.




Pumpkin Muffins with Cream Cheese Swirl
Makes 1 dozen
PRINT RECIPE


For the Muffins:

1 and 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup canola oil


For the Cream Cheese Swirl:


4 ounces cream cheese, softened
1/3 cup sugar
1 egg


Preheat oven to 350 degrees. 
In a medium bowl mix the cream cheese, sugar and egg together using an electric mixer until smooth. 
Set the mixture aside.


In another medium bowl combine the flour, baking soda, baking powder and salt. In a large bowl mix the eggs, sugar and vanilla together until smooth. Stir in the pumpkin and oil.


Spray a muffin tin with cooking spray. Fill the cups 3/4 full with the pumpkin batter. Spoon about a tablespoon of the cream cheese mixture over the top of the batter. Using a toothpick swirl the cream cheese over the top of the batter in a circular motion.


Bake at 350 degrees for 30-40 minutes, or until the muffins pass the toothpick test. Allow to cool in the pan before removing. Store in an airtight container.

18 comments:

  1. These look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job... loving your recipes!

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  2. these are gorgeous muffins! they look light and so delicious!

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  3. what a great way to enjoy leftovers - and a great recipe.. they look sooooo good to eat!

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  4. Looks great! Love the cream cheese in there... oh yum!

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  5. I am in love! I just adore the cream cheese swirl in these great muffins

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  6. Looks very delicious. I love pumpkin. But never thought of adding cheese. I'm sure that's a lovely combination of flavour and look. Thanks for sharing.

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  7. mmmm these look good, my eight year old in into pumpkin bread. I will whip some up for him. Thanks!

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  8. That is a really great way to use leftover pumpkin. Love the finishing touch of cream cheese.

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  9. Pretty! (As in pretty tempting!)

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  10. These muffins look so pretty with the swirl on top. The little touch of cream cheese really helps dress up the muffins.

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  11. Hey I posted a marbled pumpkin cheesecake on my blog today too!!!! T'is the season indeed!

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  12. Starting with pumpkin and cream cheese is always good. But I love that you could have this for breakfast too.

    They look so appetising.

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  13. Wow those muffins sound amazing...as always, gorgeous photos!

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  14. I made these this morning. They are so light and airy. I used some maple cookies instead of gingersnaps. To enhance the maple cookies, I added some maple extract to the batter. I can't stop eating them. Great recipe!

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  15. Oh, I am a nerd. I made your muffins, but added a streusel topping from another recipe, hense the maple/gingersnap cookie comment. As a side note, try adding a maple streusel topping, it tastes really good :)

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  16. Even though pumpkin season is kind of over, I am still loving pumpkin cookies and muffins. I also love your swirl on top like lulu :)

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Thanks for your comment!

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