Description
Experience the magic of Pumpkin Cheesecake Swirl Muffins, blending creamy cheesecake with spiced pumpkin for the best fall baking treat. Delight in these moist pumpkin muffins, showcasing the perfect pumpkin cream cheese swirl.
Ingredients
Scale
- 3/4 cup pumpkin puree (unsweetened canned is best)
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- For the cheesecake swirl:
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/2 egg (beat one egg and use half)
- 1/3 cup white sugar
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil.
- Add flour, baking soda, salt, cinnamon, cloves, and ginger. Stir until combined.
- In another bowl, mix cream cheese, half an egg, and sugar until smooth.
- Spoon pumpkin batter into muffin cups, about two-thirds full.
- Top each with a tablespoon of cheesecake mixture and swirl using a toothpick.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Do not overmix the batter for light and fluffy muffins.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Pumpkin Cheesecake Swirl Muffins, fall baking, cheesecake swirl, pumpkin cream cheese