Pumpkin Cream Cheese Swirl Muffins | Kay's Clean Eats

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Do you notice that every year pumpkin season comes earlier and earlier, haha! I know some people aren’t fans but I am a huge fan of pumpkin spice season. And well, we are kicking off pumpkin season here with these delicious pumpkin Cream Cheese Swirl Muffins!

These muffins are the ideal combination of sweet and creamy, you can enjoy them at breakfast, snack, with tea or coffee. This is your perfect lazy Sunday baking recipe. 

How To Store Pumpkin Cream Cheese Swirl Muffins 

These muffins are best out of the refrigerator, because of the cream cheese swirl. You can also freeze muffins for up to 3 months in a freezer bag, Let muffins fully thaw before serving. 

Love delicious pumpkin recipes, also try 

Yield: 12 muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 and 1/4 cup flour
  • 3/4 cup cane sugar
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3 tbsp coconut oil, melted, use refind for no coconut flavor
  • 1 egg
  • 1 tsp vanilla extract
  • 1 and  1/4 cup pureed pumpkin
  • baking spray

Cream Cheese Topping

  • 5 oz cream cheese at room temperature
  • 3 tbsp agave
  • 1 egg yolk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin pan with muffin papers, and lightly spray with nonstick spray.
  2. In a medium bowl combine flour, cane sugar, pumpkin spice, cinnamon, and baking soda.
  3. In a large bowl stir or beat coconut oil, egg, vanilla extract, and pureed pumpkin.
  4. Add flour mixture to wet mixture. Stir to combine or beat and low speed, don't over mix.
  5. In a medium bowl beat cream cheese till smooth. Slowly beat in the agave, egg yolk, and vanilla extract.
  6. Pour pumpkin batter evenly into your muffin slots. Top each muffin with 1 spoonful of the cream cheese mixture. Using a toothpick swirl the cream cheese from edge to center of the muffin.
  7. Bake for 30 minutes, or until a toothpick comes out clean. Let muffins cool before serving, enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *