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Pumpkin cream cheese swirl muffins Recipe

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This recipe for Pumpkin cream cheese swirl muffins, by , is from The EPIC Lamb Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bethany Hellard


Cream Cheese Filling:
8oz softened cream cheese
1/4 C sugar
1/2 tsp vanilla

Pumpkin Muffins:
1 C pumpkin purée
2 eggs
1/2 C packed brown sugar
1/3 C milk
1/4 C honey
3 Tbsp vegetable oil
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C flour

Preheat oven to 400 degrees. Line a muffin tin with liners then spray with non stick cooking spray. (I actually used a silicone muffin tray with no liners, just spray, and they popped out so easily!)
In a stand mixer or with a hand mixer, beat together the cream cheese, sugar and vanilla til smooth. Set aside.
In a large bowl whisk pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Mix til combined. Slowly add flour and whisk for about a minute. Be careful to not over mix.
Evenly distribute the batter into the muffin tins. Then, using a cookie scoop, add a scoop of cream cheese mixture to the top of each muffin. Swirl with a toothpick or butter knife.
Bake for 20 mins or until a toothpick imsterted into the muffin (not the cream cheese) come out clean.
Wait til cooled completely to enjoy. Trust me, they taste better cooled.

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Personal Notes:
Personal Notes:
These are delicious and very easy to throw together. The muffins are very light and fluffy. They looked and tasted like Perkins quality to me!




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