Pumpkin pancake muffins with maple cream cheese swirl

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Other
Very Easy
38 min

Ingredients

6

Filling:

Preparation

Preparation15 min
Cook time23 min
  • Preheat oven 350 degrees. Prepare muffin tin with 12 liners or nonstick spray. In a small bowl, combine 3 filling ingredients until well blended. Set aside.
  • Make muffin batter: mix dry ingredients, flour through nutmeg, in large bowl. In separate bowl, whisk sugar with remaining wet ingredients (maple syrup through buttermilk) until combined.
  • Make a well in flour mixture and pour in wet ingredients. Mix only until dry ingredients become moistened - do not overmix.
  • Spoon 2 heaping tablespoons of batter into each muffin cup, then using 2 hands on either side of the tin, bang bottom of pan on counter to spread batter evenly.
  • Place about 1/2 teaspoon of cream cheese filling in each cup, and top with remaining muffin batter (about 1 heaping tablespoon more into each cup).
  • Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean. Cool on rack.

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