These Pumpkin Cheesecake Swirl Muffins are one of the best muffin recipes for fall! Packed with delicious pumpkin spice flavours and a hint of cheesecake!
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Friends, I can’t even tell you how excited I am that fall is here! The leaves are falling and crunching under my feet on the sidewalk and I’m watching the mountains out our windows as they turn all kinds of gorgeous shades of red, yellow and orange. And aside from the beauty of fall, I’m loving all the pumpkin recipes I’ve been making lately and I have another delicious one for you today: these Pumpkin Cheesecake Swirl Muffins!!
These muffins are an ultra-moist and decadent muffin topped with a sweet cheesecake swirl – if you’re looking for a healthy pumpkin muffin this is NOT it (although, check out my Healthy Pumpkin Oat Muffins! They’re SO good and healthy too!), but if you need to satisfy your sweet tooth these Pumpkin Cheesecake Swirl Muffins are the perfect choice!!
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I hope you love these Pumpkin Cheesecake Muffins as much as we do! Let me know in the comments below, what’s your favourite pumpkin recipe for fall? I’d love to know!
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Looking for even more delicious muffin recipes? Here are all my favourites!
- Best Ever Banana Muffins
- Zucchini Blueberry Muffins
- Double Chocolate Zucchini Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Cranberry Orange Muffins
- Apple Carrot Ginger Muffins
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Recipe Video
Watch the video below to see exactly how I make this autumn dessert. You can find more delicious recipe videos on my YouTube channel
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Pumpkin Cheesecake Swirl Muffins
Recipe: Equipment
Recipe: Ingredients
- 3/4 cup pumpkin puree (the canned variety is best, unsweetened)
- 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
- 8 ounces full fat cream cheese, softened to room temperature
- 1/2 egg (beat one egg and use half the mixture)
- 1/3 cup white sugar
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
- Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
- Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
- Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
- Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
- Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
- Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.
Recipe: Notes
Storage Instructions
These muffins keep at room temperature in an airtight container for about 2 days.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Your cranberry orange muffins are my go to muffin but that may change now that Ive seen these! They swirl is adorable and Ive never met a pumkin recipe I haven’t LOVED! Cant wait to try it!
Thanks so much! I hope you love these just as much!
I love a couple of those with a hot cup of coffee in the morning.
You’re so right!
I am in LOVE with these!! They look and sounds absolutely amazing!! I can’t wait to try this recipe!!
Thanks! I hope you enjoy them!
These look SO pretty! Love this combo…need to try soon!
Thanks! You’ll love them!!
What an amazing day starter! I need to try it tomorrow!
Hope you enjoy them!
These were absolutely amazing! It takes a little bit to get the swirl going, but totally worth the effort. I will definitely be making these again!!
So glad you liked them! The swirl part can be challenging, but so worth it!
Gorgeous and delicious! These are definitely a new favorite!
Thanks so much!
Made these for my Dayhome and iv never seen the kids inhale muffins so fast! Absolutely Delicious! Definitely going to be making again right away
So glad you liked them! Thanks so much for taking the time to leave a comment!
Wow! These swirls are amazing! Great grab and go breakfast!
It sure is! Thanks so much!
I like this recipe but usies ALOT of cream cheese and batter is really think so it is challenging to swirl.
It’s not that hard. I hope you give it a try! 🙂
This looks so yummy! Perfect for the fall season!
Thanks!
Made this for the first time yesterday and my family loved them!! They also made my house smell like fall which is a huge plus in my book!
PS I am not a baker but have recently gotten into baking and these just inspired me to keep baking, thank you!
I’m so glad you loved them!! 🙂
I developed a pumpkin-eggnog swirl cheesecake recipe, and am going to try the same technique with the cheesecake filling in this recipe. I’ll let you know how they turn out.
Yes, that sounds delicious!! Let us know how they turn out!🙂
I made these yesterday and they are awesome !
I just cut back on the sugar a little bit and stirred the cream cheese in with a metal skewer.
Thanks again for this wonderful recipe 😊
So glad you enjoyed the recipe Lois! Thanks so much for taking the time to leave a comment! 🙂
Wow these are delicious! Big hit in my house. Thanks for the recipe!
What adjustments would I need to make for high altitude (6,000 ft.+)
Usually between 5,000 feet to 7,000 feet, the only adjustment you need to make is to raise the oven temperature 15°F to 25°F but we couldn’t tell you exactly as we’ve never baked at high altitudes.