These Pumpkin Cheesecake Swirl Muffins are one of the 
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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!
Kitchen Tools I Recommend:
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
Pumpkin Cheesecake Swirl Muffins
These Pumpkin Cheesecake Swirl Muffins are the perfect fall treat packed with delicious pumpkin spice flavours and a hint of cheesecake!
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Servings: 12 muffins
Calories: 261kcal
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
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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 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.
Notes
These muffins keep at room temperature in an airtight container for about 2 days.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 335mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2443IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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michele says
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!
Chrissie says
Thanks so much! I hope you love these just as much!
mi says
I love a couple of those with a hot cup of coffee in the morning.
Chrissie says
You’re so right!
Katerina @ diethood .com says
I am in LOVE with these!! They look and sounds absolutely amazing!! I can’t wait to try this recipe!!
The Busy Baker says
Thanks! I hope you enjoy them!
Jamielyn says
These look SO pretty! Love this combo…need to try soon!
Chrissie says
Thanks! You’ll love them!!
Catalina says
What an amazing day starter! I need to try it tomorrow!
Chrissie says
Hope you enjoy them!
Jennifer says
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!!
Chrissie says
So glad you liked them! The swirl part can be challenging, but so worth it!
Dee says
Gorgeous and delicious! These are definitely a new favorite!
Chrissie says
Thanks so much!
Stephanie Allen says
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
Chrissie says
So glad you liked them! Thanks so much for taking the time to leave a comment!
Krista says
Wow! These swirls are amazing! Great grab and go breakfast!
Chrissie says
It sure is! Thanks so much!
Haileigh says
I like this recipe but usies ALOT of cream cheese and batter is really think so it is challenging to swirl.
The Busy Baker says
It’s not that hard. I hope you give it a try! 🙂
Suzanne says
This looks so yummy! Perfect for the fall season!
The Busy Baker says
Thanks!
Denise says
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!
Chrissie says
I’m so glad you loved them!! 🙂
Gloria SH says
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.
The Busy Baker says
Yes, that sounds delicious!! Let us know how they turn out!🙂