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
For the Muffins:
1 and 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
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
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.