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Pumpkin Swirl Muffins

Pumpkin Swirl Muffins: Your Cozy Fall Breakfast Delight

Enjoy these delicious Pumpkin Swirl Muffins, perfect for a cozy fall breakfast with their warm, inviting flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Ground Cinnamon Adds a warm, aromatic flavor.
  • 1/2 teaspoon Ground Nutmeg Enhances the pumpkin flavor.
  • 1/4 teaspoon Ground Cloves Contributes depth to the flavor.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Adds moisture and caramel flavor.
  • 1/2 cup Vegetable Oil Can substitute with melted butter or coconut oil.
  • 1 cup Canned Pumpkin Puree Do not use pumpkin pie filling.
  • 2 Large Eggs Binds the ingredients.
  • 1 teaspoon Vanilla Extract Optional but recommended.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Mascarpone can be used as an alternative.
  • 1/4 cup Granulated Sugar For the cream cheese filling.
  • 1 Large Egg Yolk Save the egg white for another use.
  • 1/2 teaspoon Vanilla Extract Compliments the cream cheese.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until smooth.
  4. Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and mix until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. In a separate bowl, blend cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  7. Fill muffin liners halfway with pumpkin batter, add cream cheese filling, then top with more batter.
  8. Bake for 18 to 20 minutes, checking for doneness with a toothpick.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be refrigerated or frozen for later enjoyment. Reheat them to enhance flavor and texture.

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