Pumpkin Swirled Pancake Muffins
Serves: 12
For the Muffins
  • 2 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ C sugar
  • ½ tsp salt
  • 1⅓ C buttermilk
  • 2 tsp vanilla extract
  • 2 eggs
  • ¼ C butter, melted and cooled
For the Filling
  • 4 oz cream cheese
  • ¼ C pumpkin puree (not pumpkin pie filling)
  • ¼ C confectioner's sugar
  • 1 tsp milk
  1. Preheat oven to 350. Spray muffin tin with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  3. In a small bowl, whisk together milk, vanilla, eggs, and butter. Add wet ingredients to dry ingredients and stir until just combined.
  4. Using an electric mixer, or by hand, mix together cream cheese, pumpkin puree, sugar, and milk. If filling is too thick add an additional teaspoon of milk.
  5. Spoon a heaping tablespoon full of batter in the each muffin tin cup. Spoon a teaspoonful of filling on top of batter. Top filling with another tablespoon of batter.
  6. Swirl filling through batter using a toothpick.
  7. Bake for 10-12 minutes or until toothpick inserted in the center comes out mostly clean. Remove muffin tin to a wire rack to cool for 5-10 minutes before removing muffins from tin.
  8. Serve immediately. (If you have leftover filling, it tastes great drizzled over the muffins.)
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/pumpkin-swirled-pancake-muffins/