Go Back
Pumpkin cheesecake muffins combine two of the best flavors for Fall; cheesecake and pumpkin! Moist and soft pumpkin muffins with a cheesecake swirl. These are so soft and tender and taste like pumpkin pie cheesecake. You must try this pumpkin recipe this Fall | www.togetherasfamily.com #pumpkinrecipes #pumpkinmuffins #pumpkinspice #cheesecakerecipes #pumpkincheesecakerecipes
Print

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins combine two of the best flavors, cheesecake and pumpkin! Moist and soft pumpkin muffins with a cheesecake swirl. These are so soft and tender and taste like pumpkin pie cheesecake.
Course Muffins
Cuisine American
Keyword pumpkin cheesecake muffins, pumpkin muffins with cheesecake swirl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 36 muffins
Calories 166kcal
Author Jessica

Ingredients

Pumpkin Muffins

  • 4 large eggs
  • 1¾ cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cheesecake Swirl

  • 1 bar (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Instructions

  • Heat oven to 350° and line cupcake pans with paper liners.
  • In a large bowl add eggs, sugar, canola oil, and pumpkin. Use a handheld blender to mix until combined.
  • In a separate bowl, combine the flour, baking powder, cinnamon pumpkin pie spice, salt, and baking soda. Stir with a wire whisk.
  • Add half of the dry ingredients into the wet, mix. Add the other half and mix until combined.
  • Make the cheesecake: combine all ingredients for the cheesecake in a small bowl and blend together until smooth and combined.
  • Fill each muffin cup halfway with pumpkin batter. Add a dollop (about 1 tablespoon) of cheesecake batter on top. Add some more pumpkin batter on top of the cheesecake batter. Muffin cups should be almost full.
  • Using a toothpick or knife, swirl the two batters together. Do not over swirl, just enough to see the swirl lines.
  • Bake for 18-22 minutes.
    Test with a toothpick to be sure. Make sure you are testing the pumpkin batter not the cheesecake. The cheesecake will naturally be soft and "wet". A toothpick inserted into the pumpkin muffin should come out clean.
  • Let cool in the muffin pan for about 10-15 minutes and then remove to wire rack to cool completely.

Notes

It's best to use full-fat cream cheese. Reduced or fat-free has more liquid in it, which could effect the outcome of the muffins.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1956IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg