Giant Pumpkin Muffins with Cream Cheese Swirl

Dad got here early, and this made a perfect breakfast for us!

1/2 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
1 1/2 cups flour
1/3 cup sugar
3 t baking powder
1 t cinnamon
1/2 t salt
1/4 t nutmeg
Cream Cheese Swirl (recipe follows)
In a large bowl, mix pumpkin, buttermilk, oil and eggs til smooth. In a separate medium bowl, mix flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir dry ingredients into wet just til flour is moistened.
Preheat oven to 400°. Spray a 6 cup muffin pan with cooking spray. Divide batter among pan, filling each cup about 2/3 full.
Swirl
3 oz cream cheese (softened)
1 T sugar
1 T milk
In a small bowl, mix filling ingredients til smooth.
Place about 2 t of swirl on each muffin; swirl with a knife. Bake about 25 minutes or til a toothpick inserted in a the centers comes out clean.http://media-files.gather.com/images/d183/d336/d745/d224/d96/f3/full.jpg
http://media-files.gather.com/images/d181/d336/d745/d224/d96/f3/full.jpg

These were pretty good, very subtle with pumpkin flavor. If you like more pumpkin flavor, this may not be the recipe for you.

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