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!
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.
Video
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