PUMPKIN CREAM CHEESE SWIRL MUFFINS
Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!
Provided by Jessica
Categories Pumpkin
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.
Nutrition Facts : Calories 200 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, ServingSize 1 muffin, Sugar 18 grams sugar, TransFat 0 grams trans fat
PUMPKIN CHEESECAKE SWIRL MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
- Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
- Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
- Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
- Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
- Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
- Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 261 kcal, Carbohydrate 37 g, Protein 6 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 335 mg, Fiber 1 g, Sugar 24 g
PUMPKIN SWIRL CHEESECAKE
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
PUMPKIN CHEESECAKE MUFFINS
Wonderful moist muffin with a surprise center. These muffins keep very well. Also very nice without the filling.
Provided by ARTEMIS2854
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 43m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Combine pumpkin puree, 1 cup sugar, 1/2 cup plus 2 tablespoons vegetable oil, and eggs in a bowl.
- Combine 1 1/2 cups flour, pumpkin pie spice, salt, baking soda, nutmeg, and 1/2 teaspoon cinnamon in a large bowl. Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly. Add about 1 tablespoon batter to each muffin cup.
- Mix 1/2 cup sugar, 5 tablespoons flour, and 1 teaspoon cinnamon together in a separate bowl. Cut in cold butter with 2 knives or pastry blender until crumb mixture resembles small peas.
- Beat cream cheese, 1/4 cup sugar, and 2 tablespoons flour together in a bowl using an electric mixer until creamy. Add 1 tablespoon of cheesecake filling to each muffin cup. Pour in batter until muffin cups are 3/4-full. Top with crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 47.2 g, Cholesterol 61.7 mg, Fat 22.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 293.3 mg, Sugar 30 g
PUMPKIN CHEESECAKE SWIRL MUFFINS
By scoochmaroo... Posted for safekeeping - I haven't tried this recipe, but it sounds awesome! Prep time is a wild guess, and note that the baking time will vary with the size of the muffins. This recipe yields 12 standard muffins; you will need to adjust for other sizes.
Provided by coconutty
Categories Dessert
Time 55m
Yield 12 standard muffins, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F (180C).
- PUMPKIN MIXTURE:.
- Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
- Add in eggs, one at a time, combining thoroughly after each.
- Add vanilla.
- Whisk together flour, baking powder, baking soda, salt, and spices.
- Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
- CREAM CHEESE MIXTURE:.
- Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
- ASSEMBLY:.
- Grease muffin tins or line with paper cups.
- Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
- Add smaller spoonfuls of cream cheese mixture on top.
- Swirl with a skewer.
- Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
- Bake as follows, turning the tins half way through baking times:.
- mini muffins: 20-25 minute.
- standard muffins: 25-30 minute.
- jumbo muffins: 30-40 minute.
Nutrition Facts : Calories 274.8, Fat 12.4, SaturatedFat 4.7, Cholesterol 67.2, Sodium 253.9, Carbohydrate 37.4, Fiber 0.7, Sugar 23.1, Protein 4.4
CHEESECAKE PUMPKIN MUFFINS
My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. -Lisa Powelson, Scott City, Kansas
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SWIRL MUFFINS
Make and share this Pumpkin Swirl Muffins recipe from Food.com.
Provided by Broke Guy
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
- In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
- Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
- In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
- Grease your muffin tins or line with paper cups.
- Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
- Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).
Nutrition Facts : Calories 274.8, Fat 12.4, SaturatedFat 4.7, Cholesterol 67.2, Sodium 253.9, Carbohydrate 37.4, Fiber 0.7, Sugar 23.1, Protein 4.4
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- Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
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