I make this recipe once a year in September. It’s kind of like a tradition that I have every Fall season. I usually keep about six muffins for myself and the rest I give out to family and friends. I love eating these muffins while warm – the pumpkin flavour with chocolate chips is PERFECT. All you need is a cup of hot tea or coffee and you will be all set!
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pumpkin puree)
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 3/4 cups all purpose flour
1/2 cup vegetable oil
1 tablespoon vanilla extract
CREAM CHEESE SWIRL:
8 oz Philidephia cream cheese (I use the LIGHT white box, it’s my favourite)
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
Chocolate Chips (as many as you want! ;))
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 a large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat the cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. *For this recipe I will sometimes just put in the cream cheese mixture with the other muffin mixture so it’s altogether.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
I enjoy these muffins best at room temperature or a bit warm! 😉
Let me know how you like them! Enjoy,