Pumpkin Cheesecake Swirl Muffins
A delicious pumpkin muffin baked with a cream cheese mixture swirled on top.
Servings: 18 servings
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
Recipe from The Novice Chef Blog.