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Perfect Pumpkin Cheesecake Swirl Muffins – Easy Fall Recipe

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These tender pumpkin muffins feature a creamy cheesecake swirl that adds a tangy richness to every bite. Quick to make with simple ingredients, they’re perfect for fall mornings, brunch, or holiday breakfasts.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • 3 tablespoons (36g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with 3 tablespoons sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and lump-free. Set aside at room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among the 12 cups, filling each about ¾ full.
  7. Add swirl: Drop a generous teaspoon of cream cheese mixture onto the center of each muffin. Use a toothpick or butter knife to gently swirl (2-3 passes) to create ribbons.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let cream cheese soften at room temperature for at least 30 minutes. Do not over-swirl or the cream cheese will disappear into the batter. For best results, use fresh baking powder and baking soda. Muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for longer storage. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cheesecake swirl, fall recipe, easy muffins, cream cheese muffins, pumpkin spice

Find it online: https://jollyfork.com/perfect-pumpkin-cheesecake-swirl-muffins-easy-fall-recipe/