Description
These Pumpkin Muffins with Cheesecake Swirl are a delightful treat, featuring a moist pumpkin base and a creamy cheesecake topping, making them perfect for any occasion.
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 your oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set them aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth, then add the spice cake mix and combine thoroughly.
- Scoop the batter into the prepared muffin tins, filling them about three-quarters full.
- In a separate small bowl, mix together the cream cheese, egg yolk, sugar, and vanilla until smooth.
- Add approximately 1 tablespoon of the cheesecake mixture onto each muffin, then use a toothpick to gently swirl it into the muffin batter.
- Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let them cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 3 days.
You can substitute the cream cheese with a dairy-free alternative if desired.
For extra flavor, consider adding chocolate chips or nuts to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg