Pumpkin Cheesecake Swirl Muffins

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Prep Time

15mins

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Time to Table

1hr 30mins

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Serves

15

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Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 4 ounces cream cheese, softened
  • 1 1/4 cups sugar, divided
  • 1 large egg yolk
  • 1 1/3 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup canned pure pumpkin
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon coarse sugar

Tips

  • Cooking Tips

    No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 4 ounces cream cheese, softened
  • 1 1/4 cups sugar, divided
  • 1 large egg yolk
  • 1 1/3 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup canned pure pumpkin
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon coarse sugar

Tips

  • Cooking Tips

    No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Directions

  1. Heat the oven to 400 degrees. Line 12 muffin cups with paper liners.
  2. Beat the cottage cheese, cream cheese, 1/4 cup of the sugar and egg yolk in a large bowl at medium speed until combined. Set aside.
  3. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 cup sugar, oil and pumpkin in a large bowl at medium speed for 1 minute or until blended. At low speed, beat in the eggs, one at a time, until combined. Slowly beat in the flour mixture alternately with the milk, beginning and ending with the flour mixture.
  4. Divide the mixture between the muffin cups; top with the cottage cheese mixture. Using a small knife, swirl the cottage cheese mixture gently into the muffin batter. Sprinkle with the coarse sugar.
  5. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Cool completely.
  • Calories:255
  • Cholesterol:58
  • Dietary Fiber:1
  • Protein:5
  • Sodium:257
  • Total Carbohydrate:34
  • Total Fat:11

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