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Pumpkin Zucchini Cream Cheese Swirl Muffins

Ingredients

  • 1 cup canola oil
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 cups finely shredded zucchini
  • 1 cup pumpkin
  • 3 cups flour
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin spice seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

CREAM CHEESE MIXTURE

  • 1/2 block cream cheese room temp
  • 1/4 cup sugar
  • 1-3 dash lemon juice

Instructions

  1. Preheat oven to 350*

  2. Line your muffin pan with baking cups or grease your muffin pan very well.

  3. Add all your muffins ingredients into one bowl, and mix on medium speed until thoroughly mixed.

  4. Use a small measuring cup and pour your muffin mixture in your baking cups or muffin pan.  Fill at least 3/4 full.

  5. FOR THE CREAM CHEESE MIXTURE:


  6. Mix your cream cheese, sugar and lemon juice in a small bowl.

  7. Add drops of the cream cheese mixture on top of the raw muffin mixture.

  8. Use a skewer stick or cake pop stick to swirl your cream cheese mixture into the muffin mixture.  Just a few swirls or stirs will do the trick!

  9. Bake at 350* for about 30 minutes. ***Oven results will vary, and depending on how full you fill your baking cups.  30 minutes worked perfectly for me, filling the cups 3/4 full.***