Cream Cheese-Swirled Pumpkin Cupcakes

Recipe Ingredients

8 oz	227g	Cream cheese - room temperature
1 1/4 cups	247g / 8.7oz	Sugar
3		Eggs
1/2 cup	118ml	Oil
1 cup	237ml	Pumpkin puree
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Combine cream cheese, 1/4 cup sugar and 1 egg in bowl of food processor until smooth. Transfer to small bowl and set aside.

Put 2 eggs, oil, 1 cup sugar and pumpkin in same processor bowl (without washing it). Mix until smooth, 20 to 30 seconds. Add flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt. Pulse until just combined.

Spoon into muffin pans lined with paper cups, dividing batter evenly. (If baking in batches, remaining batter can be kept at room temperature while first batch is in the oven.) Spread cream cheese mixture over tops, dividing evenly. Use small measuring spoon to fold some pumpkin batter over cream cheese batter for marbled effect.

Bake at 350 degrees until toothpick inserted in center comes out clean, about 25 minutes. Carefully remove cakes from pan and cool on wire rack. (Can be baked in advance, cooled completely, covered and kept at room temperature for 1 day, or frozen up to 1 month, wrapped airtight after frozen solid. Thaw, uncovered, at room temperature.)

This recipe yields 14 cupcakes.

Each cupcake: 242 calories; 175 mg sodium; 63 mg cholesterol; 15 grams fat; 25 grams carbohydrates; 3 grams protein; 0.16 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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