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
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
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.
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.
Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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!