Pumpkin Cream Cheese Swirl Muffins


An autumn favorite for breakfast or an afternoon snack- pumpkin muffins with cream cheese!  

Somehow the month of October went by and I didn't bake anything with pumpkin! Since November is still "pumpkin season and fall time" I took the opportunity to bake some Pumpkin Cream Cheese Swirl Muffins. 

I found the recipe here from the Novice Chef's blog. These were pretty simple and fast to make! I used cinnamon instead of Pumpkin Spice like her recipe used. I also made my muffins big, more like bakery muffins. I didn't follow the part in the recipe where it said to make eighteen muffins, and I made a dozen instead. Because they were bigger, they took a while longer to bake, about six minutes longer. 

No matter, mine turned out delicious and reminded us of a cross between carrot cake and pumpkin cheesecake. These muffins need to stay chilled because of the cream cheese. They stay fresh for up to five days in the refrigerator. My sons loved these muffins and ate two for breakfast. These would be so good for Thanksgiving breakfast, too. 

Click on the link here for the recipe I used. 


Follow on Instagram

Kelli Wong Photography's items Go to Kelli Wong Photography's photostream

Popular Posts