Side Pannel
Nutella Cream Cheese Swirl Pumpkin Muffins
Nutella Cream Cheese Swirl Pumpkin Muffins
- Recipe Submitted by maryjosh on 02/01/2019
Ingredients List
- 2 & 1/2 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar (Packed)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Allspice
- 1 Tablespoon Vanilla Extract
- 1 (15 ounces) Can Pure Pumpkin
- 2 Large Eggs
- 8 Tablespoons Melted Butter, cooled
- 8 Ounces Cream Cheese, room temperature
- 3 Tablespoons Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 1 Large Egg
- Nutella
Directions
First, preheat your oven to 350 degrees Fahrenheit & line your muffin tins or spray them with cooking oil.
In a medium bowl, mix the 2 & 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, & 1/4 teaspoon ground allspice with a spoon until the ingredients are evenly dispersed.
In a separate bowl mix 1 tablespoon vanilla extract, 1 can pure pumpkin, 2 large eggs, & 8 tablespoons cooled melted butter with a whisk until combined.
Create a funnel in the dry ingredients & pour the wet ingredients into the center.
Mix with a spoon until combined & set to the side.
In a medium bowl blend 8 ounces cream cheese, 3 tablespoons sugar, 2 teaspoons vanilla extract & one egg. Blend until combined.
Fill each muffin tin 3/4 full with pumpkin batter.
Top each muffin with a small dollop of cream cheese (about 1 tablespoon) & a dollop of Nutella. Use a toothpick to swirl the pumpkin batter, cream cheese, & Nutella.
Bake your Nutella Cream Cheese Swirl Muffins for 20-25 minutes.
Let cool on a wire rack & enjoy!
Store extra muffins in a sealed container in your fridge for up to a week. To reheat cover in foil & bake at 350 degrees Fahrenheit for 5 minutes or microwave them as desired for 15-30 seconds.
In a medium bowl, mix the 2 & 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, & 1/4 teaspoon ground allspice with a spoon until the ingredients are evenly dispersed.
In a separate bowl mix 1 tablespoon vanilla extract, 1 can pure pumpkin, 2 large eggs, & 8 tablespoons cooled melted butter with a whisk until combined.
Create a funnel in the dry ingredients & pour the wet ingredients into the center.
Mix with a spoon until combined & set to the side.
In a medium bowl blend 8 ounces cream cheese, 3 tablespoons sugar, 2 teaspoons vanilla extract & one egg. Blend until combined.
Fill each muffin tin 3/4 full with pumpkin batter.
Top each muffin with a small dollop of cream cheese (about 1 tablespoon) & a dollop of Nutella. Use a toothpick to swirl the pumpkin batter, cream cheese, & Nutella.
Bake your Nutella Cream Cheese Swirl Muffins for 20-25 minutes.
Let cool on a wire rack & enjoy!
Store extra muffins in a sealed container in your fridge for up to a week. To reheat cover in foil & bake at 350 degrees Fahrenheit for 5 minutes or microwave them as desired for 15-30 seconds.
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