Pumpkin Swirl Muffins Food

PUMPKIN SWIRL MUFFINS

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).

PUMPKIN CHEESECAKE SWIRL MUFFINS

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.

PUMPKIN MAPLE SWIRL MUFFINS

Steps:

• Heat oven to 400*F (200*C). Grease and flour a 12-cup muffin tin or line with paper liners.
• For filling, combine cream cheese, sugar and maple syrup in small bowl until blended.
• For batter, combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold in filling mixture just until batter is swirled.
• For topping, mix together sugar and nuts in small bowl.
• Fill prepared muffin tin, dividing batter evenly. Sprinkle with topping mixture. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.
• Makes 1 dozen muffins.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

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.
• Fill prepared muffin cups.
• 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 at the top of the page.).
• 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.