Today is pumpkin’s turn to shine. Or at least it should be, but after busting my butt last night to create perfect pumpkin swirl muffins, my dog decided that he would eat every last one while we slept. Fifteen muffins in all. I guess they were good. 🤨
Damn Dog Ruins Everything…
Not only does he wake me up in the middle of the night to go out and knocks over the garbage on a daily basis, he ruined my breakfast plans. I was waiting to have pumpkin swirl muffins for breakfast. They smelled so delicious while they were baking…my mouth was watering, but I had already had a Apple Streusel Muffin earlier, so I didn’t want to go overboard on the baked goods. As a result I lost out.
My daughter never procrastinates when food is concerned, managed to snag a muffin before our $%&* dog helped himself to the muffins on the counter (tucked away in plastic bags in the far recesses of the counter). She loved them and was also very upset there were no additional muffins for breakfast.
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At Least These Pumpkin Swirl Muffins Were Definitely Quick & Easy
That’s the only saving grace to not being able to taste the fruit of my labor. Oh, and also our Echo Dot came yesterday so I was having so much fun using that while I baked. Did you know all you have to say is “Alexa, play me the top pop songs of 1989” and you can listen to songs of your youth for hours??? Or at least, songs of my youth. I highly recommend snagging one of these babies.
This muffin, unlike it’s predecessor, was only two parts to create the batter. First I mixed pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla extract in my stand mixer. Then I whisked the dry ingredients: all purpose flour, pumpkin spice, ground cloves, baking soda, and salt together. *Note: if you don’t have pumpkin spice or can’t find it, you can make it with equal parts of nutmeg, ginger, and all spice, and double cinnamon (for example: 1 tsp cinnamon, 1/2 tsp. nutmeg, ginger, all spice).*
Once the batter was made, I poured it into the muffin cups—about half way. Then I made the cream “Swirl” part of the muffin by mixing the softened (room temperature) cream cheese, granulated sugar, egg, and vanilla extract.
This is When the Swirly Magic Happens
Drop a dollop of the cream cheese mixture into the half filled muffin cups. (A dollop is somewhere between a teaspoon and tablespoon…use your judgement.) Then spoon some more of the pumpkin batter on top. Taking a toothpick, swirl the filling until you can see streaks of the cream cheese:
Then they’re ready for the oven. Bake at 425 for 5 minutes and then turn the heat down to 350 for the remaining 10 minutes. I picked up this tip from another muffin recipe I made—this makes the muffins rise quickly and gives it that high fluffy appearance of bakery muffins. The result?
I can almost smell them now! These pumpkin swirl muffins would have been amazing with a pumpkin spice coffee in the morning:
Too bad, I’ll never know. Unless you guys can make these pumpkin swirl muffins and send some my way? I promise, I’ll keep them far away from the dog’s reach.
- For the muffin batter:
- 15 oz can of pumpkin puree
- 3/4 c. brown sugar, packed
- 1 c. granulated sugar
- 2 eggs
- 1/2 c. olive oil
- 2 tsp. vanilla
- 1 3/4 c. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cloves
- 1 TBSP pumpkin pie spice
- For the Cream Cheese Filling:
- 8 oz. cream cheese, softened
- 1/4 c. granulated sugar
- 1 egg
- 1 tsp. vanilla
- Preheat oven to 425.
- For the batter:
- In a stand mixer, combine brown sugar, granulated sugar, and pumpkin puree.
- Beat in eggs, oil, and vanilla extract.
- In a separate bowl whisk together flour, pumpkin spice, ground cloves, baking soda, and salt.
- Add dry mixture to wet mixture and mix thoroughly.
- Fill muffin tins half way.
- For Cream Cheese Mixture:
- Beat cream cheese until smooth.
- Add sugar, vanilla, and egg and beat until well combined.
- Drop a dollop of the cream cheese mixture on each muffin in the muffin pan.
- Add pumpkin batter to the top.
- With a toothpick, swirl the cream cheese mixture into the pumpkin batter.
- Bake for 5 minutes on 425 and then drop the temp to 350 for the remaining 10 minutes.
- The cream cheese filling will be a little moist---you can determine if muffins are done if the tops are springy to the touch.