Go Back
+ servings
Print Recipe
5 from 5 votes

Pumpkin Cream Cheese Swirl Muffins Recipe

These Pumpkin Cream Cheese Muffins have all of the yummy flavors of fall, plus a cheesecake swirl.  They are super moist, impossible to resist and can double as either breakfast or dessert.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 muffins
Calories: 145kcal
Author: The Carefree Kitchen

Ingredients

Pumpkin Muffins

  • 1 15-oz can Pumpkin Puree unsweetened
  • 2 large Eggs
  • ½ Cup Butter melted and cooled
  • 1 15.25-oz box Spice Cake Mix

Cheesecake Swirl Topping

  • 8 oz Cream Cheese room temperature
  • ¼ cup Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla

Instructions

  • Preheat oven to 350 degrees. 
  • Grease or line 24 muffin tins with paper liners and set aside.
  • In a large mixing bowl, combine the pumpkin puree, eggs and melted butter. Whisk together until smooth. Add in spice cake mix and mix until combined.
  • Using an ice cream scoop or a spoon, scoop the batter into the prepared muffin tins, filling them about ¾ of the way full.
  • In a small bowl, combine the room temperature cream cheese, egg yolk, sugar and vanilla and stir until smooth.
  • Add about 1 tablespoon of cheesecake topping onto each muffin, then use a toothpick to swirl the cheesecake topping 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 and let cool for a few minutes before removing the muffins from the muffin tin and cooling completely at room temperature. Enjoy!

Nutrition

Calories: 145kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 182mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg