By TasteGreatFoodie
Pumpkin Cream Cheese Swirl Muffin
5 steps
Prep:10minCook:20min
Updated at: Wed, 12 Oct 2022 09:27:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories282.2 kcal (14%)
Total Fat12.4 g (18%)
Carbs41.4 g (16%)
Sugars32 g (36%)
Protein3 g (6%)
Sodium182 mg (9%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
1 ¼ cupall-purpose flour
1 tablespoonpumpkin pie spice
1 teaspoonbaking soda
½ teaspoonsalt
1 cuphoney
1 cupbrown sugar
packed, or coconut sugar
1 x 15 ozpumpkin puree
2eggs
large
½ cupcoconut oil
or vegetable oil, or avocado oil
1 tablespoonvanilla extract
8 ozcream cheese
1 tablespoonhoney
or granulated sugar
½ tablespoonvanilla extract
Instructions
Step 1
Preheat the oven at 350°F. In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda and salt.
Step 2
Then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract. Mix until very well combined.In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract.
Step 3
Scoop about 1/4 cup batter into oil sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.
Step 4
Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about 1/2 tablespoon cream cheese frosting. Using a toothpick, gently swirl around.
Step 5
Bake for 18-20 minutes.
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