Pumpkin Cheesecake Swirl Muffins Recipe

Pumpkin Swirl Muffins

I absolutely love recipes with pumpkin… pumpkin pie, pumpkin soup, pumpkin bread and of course, pumpkin muffins! These muffins are baked with a delightful pumpkin cheesecake swirl. They are perfect for your family or that fall party you’ve been invited to. Arrange them in a basket covered with a cute hand towel for gifting to friends!

Pumpkin Cheesecake Swirl Muffins Recipe

Yields: 18 Muffins
Prep Time: 10 Minutes | Bake Time: 18-20 Minutes | Total Time: 30 Minutes

Pumpkin Swirl Muffins

Ingredients:
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pure pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract

For Cream Cheese Swirl:
8 oz cream cheese
¼ cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

Directions:

Preheat oven to 375 degrees F. Place liners in muffin pan and set aside.
In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt until well-combined. Set aside.
In a large bowl, whisk together pumpkin, sugar and brown sugar.

Pumpkin Swirl Muffins

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no lumps. Fill muffin tins ¾ full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well-combined.

Pumpkin Swirl Muffins

Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.

Pumpkin Swirl Muffins

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Swirl Muffins

Notes: Store muffins in an airtight container in the fridge for up to 3 days.

What’s your favorite flavor of muffins? Comment below and let us know your favorite flavor!

Melanie Kampman

Melanie Kampman is a web designer, developer and owner of Giveaway Bandit and Farm News for Kids. She lives in Northwest Missouri on a large family farm with her husband and eight year old son, the Giveaway Bandit. They raise cattle with a variety of pets including horses, chickens, ducks, and a slew of cats. By Melanie Kampman If you are interested in writing a sponsored post on Giveaway Bandit please email me at melanie (at) giveawaybandit (dot) com.

12 Comments
  1. These muffins are sure to taste good at room temperature or fresh out of the oven. They look so delectable. This will make for a fun fall breakfast. I may even frost them with cream cheese icing!

  2. Thanks for sharing this recipe. Like pumpkin in food as long as it doesn’t have a lot of spices. These muffins look so good

  3. I love the idea of a cheesecake swirl in muffins! For me, I’d have to leave the pumpkin out because it’s not my fave thing.

  4. What a great recipe you have here, I love the look of the muffins you made and I bet they taste delicious!! I know they look yummy! .

  5. I love the cream cheese swirl – any cheese bakery item is my weakness. I’d love to try these, I think they will be a big hit!

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