Description

These Pumpkin Muffins with Cheesecake Swirl are a wonderful blend of rich pumpkin flavor and creamy cheese filling. They’re easy to make and perfect for any occasion!

Ingredients

Scale

1 can (15 ounces) pumpkin puree
2 large eggs
1/2 cup butter, melted and cooled
1 box (15.25 ounces) spice cake mix
8 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees F.
Grease or line 24 muffin tins with paper liners and set them aside.
In a large mixing bowl, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth, then add the spice cake mix and mix until combined.
Scoop the batter into the prepared muffin tins, filling each about 3/4 full.
In a small bowl, mix the room temperature cream cheese, egg yolk, sugar, and vanilla until smooth.
Add about 1 tablespoon of the cheesecake topping onto each muffin and use a toothpick to swirl it into the muffin mix.
Bake for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven, let cool for a few minutes, then transfer the muffins to cool completely at room temperature.

Notes

For a sweeter muffin, consider adding extra sugar to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.
These muffins freeze well; wrap individually and store in the freezer for up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg