Pumpkin Cheesecake Swirl Muffins Recipe

Name: Pumpkin Cheesecake Swirl Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PUMPKIN MIXTURE; 1 (15 ounce) can pumpkin; 1/4 cup vegetable oil; 2 large eggs; 1 cup sugar; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; CREAM CHEESE MIXTURE; 8 ounces cream cheese, at room temperature; 1 large egg yolk; 5 tablespoons sugar; 1/8 teaspoon vanilla extract; chopped nuts (walnuts, pecans) (optional)

Servings: persons

PUMPKIN MIXTURE
1 (15 ounce) can pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
CREAM CHEESE MIXTURE
8 ounces cream cheese, at room temperature
1 large egg yolk
5 tablespoons sugar
1/8 teaspoon vanilla extract
chopped nuts (walnuts, pecans) (optional)

1
Preheat oven to 350 F (180C).
2
PUMPKIN MIXTURE:
3
Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
4
Add in eggs, one at a time, combining thoroughly after each.
5
Add vanilla.
6
Whisk together flour, baking powder, baking soda, salt, and spices.
7
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
8
CREAM CHEESE MIXTURE:
9
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
10
ASSEMBLY:
11
Grease muffin tins or line with paper cups.
12
Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
13
Add smaller spoonfuls of cream cheese mixture on top.
14
Swirl with a skewer.
15
Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
16
Bake as follows, turning the tins half way through baking times:
17
mini muffins: 20-25 minute.
18
standard muffins: 25-30 minute.
19
jumbo muffins: 30-40 minute.

871

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: PUMPKIN MIXTURE, 1 (15 ounce) can pumpkin, 1/4 cup vegetable oil, 2 large eggs, and more.

Yes, Pumpkin Cheesecake Swirl Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Swirl Muffins

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