Pumpkin Cheesecake Swirl Muffins
Happy Fall, y’all!!! This Pumpkin Cheesecake Swirl Muffin recipe is the perfect sweet for you to make this Fall season. This recipe is from The Novice Chef, and it is the best! You won’t be able to eat just one, and anyone who tries them will be asking for the recipe. Trust me, they are that good!
What do you need?
- all-purpose flour
- pumpkin pie spice
- baking soda
- salt
- pumpkin puree
- granulated sugar
- brown sugar
- eggs
- vegetable oil
- vanilla extract
- cream cheese
Start by preheating your oven to 375 degrees F. While that’s heating up, place some paper baking cups into your muffin pan and set it aside.
Here’s a little tip for storing your paper baking cups:
Put the baking cups inside of a mason jar. It saves on space and keeps them organized. I’ve stored mine like this for years, and it just makes them so much easier to keep up with and out of the way. It also keeps them from getting smashed or messed up.
In a medium bowl, whisk the flour, pumpkin spice, baking soda, and salt until well combined and set aside.
Using your mixer, mix the pumpkin puree, sugar, and brown sugar together.
Beat in the eggs, vegetable oil, and vanilla extract.
Slowly mix in the flour mixture until everything is combined and there are no lumps. Scrape the sides and all around to make sure it’s all mixed in.
Fill muffin cups 3/4 full.
In a medium bowl, beat the cream cheese until smooth.
Add in the sugar, egg yolk, and vanilla, and beat until combined.
Top each muffin with about one tablespoon of the cream cheese mixture, and then use a toothpick to swirl it into the batter.
Bake the muffins for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool and store any leftovers in an airtight container in the refrigerator. You can eat these at room temperature or chilled. They taste good both ways.
These are so good, you will want to eat another and another! Well….at least I did.
Hope you enjoy these delicious muffins as much as we did!
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Pumpkin Cheesecake Swirl Muffins
Ingredients
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- For the Cheesecake Swirl:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees F and place baking cups into muffin pan.
- In a medium bowl, whisk the flour, pumpkin pie spice, baking soda, and salt until well combined and set aside.
- Using a mixer, mix the pumpkin puree, sugar, and brown sugar together.
- Then beat in the eggs, vegetable oil, and vanilla extract.
- Slowly mix in the flour mixture, adding a little at a time, until combined and there are no lumps in it. Fill muffin cups 3/4 full.
- In a medium bowl, beat the cream cheese until smooth. Add in the sugar, egg yolk, and vanilla extract, and beat until completely mixed.
- Top each muffin with about one tablespoon of the cream cheese mixture, and use a toothpick to swirl it into the batter.
- Bake muffins for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool and store leftovers in the refrigerator in an airtight storage container. They can be served at room temperature or chilled.
Notes
