Monday, November 29, 2021

Fall Flavors: Pumpkin and Eggnog Swirl Muffins

I've carried over my love of Fall pumpkin flavor through the winter holidays by making a warm, tender muffin that is not only pumpkin but is also swirled with eggnog cream cheese!

Pumpkin and Eggnog Swirl Muffins

Every Fall I love to indulge in all things pumpkin.  Pork and Pumpkin Stew, Farmstyle Pumpkin French Toast, Essential Pumpkin Bread, and we can't forget my special Pumpkin Pie with Orange Marmalade...yum!  But maybe easiest of all are pumpkin muffins.  

I love having a warm, tender muffin in the morning for breakfast, especially on the go.  These are spiced just right and so moist.  It's the best way to enjoy to seasonal flavors in one.  Possibly the best pairing if I do say so myself!


What Ingredients do I need?

  • eggs
  • milk
  • canola oil
  • flour
  • pumpkin puree (canned pumpkin, not pumpkin pie mix!)
  • baking powder
  • salt
  • pumpkin pie spice
  • cream cheese
  • vanilla
  • nutmeg
  • cinnamon

What different ways can I serve muffins?
  • breakfast
  • brunch
  • snacks
  • with coffee or tea
  • dessert
  • perfect for grab and go breakfasts or snack
  • bridal showers
  • baby showers
  • garden tea parties
  • Fall tailgating

Substitutions and Variations

  • You can do 1/2 the amount of flour in whole wheat flour if you like
  • Substitute 1/2 cup of sugar for the brown sugar
  • Use rum extract instead of rum for an alcohol free receipe

Kitchen Tips and Notes

  • 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.
  • To get high muffin tops turn your oven up to 400 degrees.
  • Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.
  • Purchase a 6 well muffin tin for small batches.
  • Double the recipe for 12 muffins.
  • Muffins can be frozen individually and kept for 3 months.
  • Fill the muffin tin almost to the top for nice big muffins.

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Pumpkin and Eggnog Swirl Muffins

For the filling:
4 oz cream cheese, softened
1 large egg yolk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon dark rum or rum extract
pinch of nutmeg
pinch of cinnamon

For the muffins:
1/4 cup canola oil
1 large egg
1/2 cup pumpkin puree
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon.

Preheat your oven to 400 degrees. Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, canola oil and pumpkin puree. Whisk to combine. Add the flour, sugar, salt, baking powder and pumpkin pie spice. Stir until just combined. Do not overmix.
Take out about 1/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a wire rack. Serve.

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