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Best Easy Creamy Pumpkin Cheesecake Swirl Muffins

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These Creamy Pumpkin Cheesecake Swirl Muffins are tender, moist pumpkin cake with a ribbon of tangy cheesecake running through the middle. Quick and easy to make, they’re perfect for fall gatherings and will become a seasonal staple.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons sour cream
  • 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 cheesecake filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth and creamy, about 2 minutes. Add egg yolk, sour cream, and vanilla extract. Beat until combined. Set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Make a well in the center.
  4. Mix wet ingredients: In a separate bowl, whisk together both sugars, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  5. Combine batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fill muffin tin: Divide batter evenly among 12 muffin cups, filling each about ¾ full (about 3 tablespoons per cup).
  7. Add cheesecake swirl: Drop a generous teaspoon of cream cheese mixture onto the center of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the batter with figure-eight motions, going about ½ inch deep. Do not over-swirl.
  8. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Edges should be golden brown and tops spring back when lightly pressed.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure cream cheese is truly softened (leave on counter for 30 minutes). Do not overmix batter. For prettiest swirls, drop cream cheese filling in a spiral pattern and swirl just twice. Store leftovers in refrigerator for up to 4 days. Muffins freeze well for up to 3 months.

Nutrition

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

Find it online: https://coracooks.com/best-easy-creamy-pumpkin-cheesecake-swirl-muffins/