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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 24 muffins
Calories: 145kcal
Author: The Carefree Kitchen
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
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!
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