Pumpkin Cheesecake 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.
Servings: 24 muffins
Calories: 145kcal
Ingredients
Pumpkin Muffins
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup butter melted and cooled
- 1 15.25-ounce box spice cake mix
Cheesecake Swirl Topping
- 8 ounces cream cheese room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- 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, then add the 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 3/4 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!
Notes
Storing instructions: store muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
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