Description
These Pumpkin Muffins with Cheesecake Swirl are a delightful combination of flavors, featuring moist pumpkin and creamy cheesecake. Perfect for a quick snack or a sweet breakfast!
Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1 15.25-ounce box spice cake mix
- 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.
Notes
Use a toothpick to create beautiful swirls with the cheesecake topping.
These muffins can be stored in an airtight container for up to a week.
Feel free to sprinkle some cinnamon on top for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg