Cream Cheese Swirled Pumpkin Muffins

Cream Cheese Swirled Pumpkin Muffins

These muffins are soft, full of pumpkin flavor, and just the right mix of sweet and creamy. The cream cheese swirl makes them feel a little extra special, but they’re still simple enough to whip up on a weekday. They’re perfect fresh out of the oven with a cup of tea, as an afternoon snack, or as a festive little treat to share during the holidays.

Serves: 8
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 1 cup New Canaan Farms Pumpkin Butter
  • 1 cup pumpkin purée
  • ¾ cup vegetable oil or melted butter
  • ½ cup maple syrup
  • 3 eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 (8 oz) pkg cream cheese, softened
  • ¼ cup brown sugar (optional)

Serve With: Hot apple cider, a warm cup of tea, or a cold glass of milk

Directions

  1. Preheat the oven to 350°F. Line a muffin pan with cups.
  2. In a large bowl, stir together pumpkin butter, pumpkin purée, oil or melted butter, maple syrup, eggs, and vanilla until combined.
  3. In another bowl, mix flour, baking powder, baking soda, and salt. Gently fold dry ingredients into the wet mixture.
  4. Spoon batter into muffin cups, filling about two-thirds full. Add ½ tsp cream cheese to each and top with remaining batter. (It’s fine if some cream cheese shows through.)
  5. Sprinkle tops with brown sugar, if using.
  6. Bake for 25 minutes, or until muffins are golden and spring back when pressed lightly.