Pumpkin Cream Cheese Swirl Muffins

Didn’t change a thing with the recipe and they turned out perfect. Even with the amount of sugar in the recipe, it wasn’t annoyingly sweet. The sweetest part was the cream cheese swirl.

I ended up cutting out the cup of white sugar in the main mix. After all these are muffins not cupcakes.

Sprinkle Spicewalla’s cardamom sugar on top. Yumm

These came out delicious! I made a double batch but only used 1 cup of reg sug and 1 cup of packed brown sugar though. I think if I would have done 2 cups otlf each then it would be Way too sweet! Made 32 muffins. I think these would be tasty, for breakfast, popwith some jam mixed in with the cream cheese mixture.

I skipped a whole cup of sugar in the muffins and didn't miss it even a little. Added honey to the cream cheese swirl for the flavor. Delicious! Will make again.

I decided to bake it in a pan but I overflowed it with batter so it was a fail. I added the leftover batter into mini foil trays and they baked like a charm. Moist and really nice to eat, my family seemed to like it. Not entirely sure if I'll bake this again as it's not my favourite, but worth a try for anyone considering.

These muffins were delicious! They were moist and I loved the addition of the cream cheese. They are not too sweet. Perfectly balanced.

I opted not to do muffins because I had no liners. It takes 35-45 minutes this way but its very good. The cream cheese should definitely not be left out because it cuts through some of the sweetness and gives a different texture to the cake.

SO GOOD

Could go without the cream cheese swirl. It made the muffins extremely sticky on top and didn't really contribute much to the taste. The pumpkin muffin by itself was pretty good.