Pumpkin Cheese Cake Muffins With a Swirl | The Little Shop of Olive Oils

Pumpkin Cheese Cake Muffins With a Swirl

Tracey Wilkinson

INGREDIENTS

MUFFIN:

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain Himalayan Sea salt
  • 1 (15 oz) can pumpkin (pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup Roasted Walnut Oil
  • 1 tablespoon Gravenstein Apple Balsamic Vinegar
  • Rosemary Sprigs, Pumpkin Seeds, Jellies (optional for garnish)

CREAM CHEESE SWIRL:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons Gravenstein Apple Balsamic Vinegar

INSTRUCTIONS

  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In large bowl, whisk together pumpkin, sugar and brown sugar.
  • Beat in eggs, oil and balsamic. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and additional balsamic and beat until well combined.
  • Now this part is fun! Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for about 15 minutes, garnish and serve.
  • Refrigerate any leftovers

--- Adapted from Keep

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