Pumpkin Cheesecake Swirl Muffins
October! Can you believe it? Neither can I! Fall is in full swing now and the temperatures have just started to fall here in Denver. The mornings are chilly and the early afternoons are the best time of day! I don’t know about you but pumpkin season may be the second-best in my book. I do love fun summer desserts, but there is something so comforting about fall food.
Today we’re whipping up these Pumpkin Cheesecake Swirl Muffins and oh my! They may be the moistest and best pumpkin muffins you’ve had. Immediately after they baked, I took a bite and nothing can describe how soft and warm they were! That cheesecake swirl is the perfect complement to the pumpkin. Enough chit chat, let’s get to it!
P.S. – Check out our new video on Youtube for this recipe!
How to make the muffins
- Make the muffin batter – First, you’ll start by mixing together your dry ingredients. In another bowl, whisk together your wet ingredients and then mix the two bowls. A few measurements with whisking and you’re ready to go!
- Make the cheesecake swirl – Whip together your cream cheese, eggs, sugar, and vanilla. Easy as that!
- Swirl the cheesecake filling – Once your cheesecake filling is all set, scoop a spoonful of filling on top of the muffin and swirl with a toothpick. Don’t worry about making the swirl perfect, they’ll bake up nicely in the oven!
Ingredients you need
- Pumpkin Pie Spice
- Baking Powder
- Pumpkin Puree
- Brown Sugar
- Cream Cheese
The muffin batter may be considered the best part of these muffins, no hate to the cheesecake, but it’s possible. 😉
It’s easy to over mix the batter, so you have to be careful. If you over mix the muffin mixture, it could result in a more dense muffin with less rise. When it comes to muffins all I look forward to is that nice round top; nobody wants a flat top.
If you do run into rising issues, a few things could have occurred:
- Expired/old baking powder
- Over mixing the batter
- The oven isn’t hot enough (stop peeking in there)
- Over mixing can also cause the muffins to sink
Sometimes when people hear cheesecake they panic but no need to worry for this kind. This filling is as simple as a few ingredients mixed together. No worrying about how long to cook, when is it done, texture… This swirl is foolproof!
If you do, however, run into issues here’s a few tips:
- Always make sure your cream cheese is softened! If not, this can really mess up the texture.
- It’s best to have all your ingredients room temp, so the cheesecake is smooth.
- If you think your cheesecake filling isn’t baked enough, it probably is. It will still be a little creamy after 20 minutes.
- Don’t worry if your toothpick doesn’t come out completely clean, it’s most likely the cheesecake. If the muffin batter comes out chunky then it still needs time.
Best Materials For Muffin Making
Baking is a process and sometimes without the right materials it can be a little challenging. Here are a few of our favorite picks!
- 2 Bowls
- Hand Mixer
- Muffin Liners
- Cupcake Tins
For more of our favorite products and where to buy them, visit our Products We Love page.
Can I make these gluten free?
Yes! If you swap the flour for gluten free flour (Bob’s Red Mill has a great one) and use gluten free spices, you’re good to go. Most spices are already gluten free, but you’ll want to check.
How can I store the muffins?
These muffins can be stored in a bag or Tupperware for up to one week at room temperature, if they last that long 😉!
These muffins are a great on-the-go snack, morning breakfast, or road trip goody.
For more of our favorite pumpkin recipes check out our:
- Pumpkin Whipped Cream Roll
- Pumpkin Spice Waffles
- Salted Caramel Pumpkin Cupcakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Streusel Bars with Gingersnap Crust
- Pumpkin Spice Cake
Pumpkin Cheesecake Swirl MuffinsCourse: Muffins and SconesCuisine: DessertDifficulty: Easy
Moist pumpkin cupcakes swirled with a cheesecake filling = the perfect fall combo! Make these easy muffins asap!
- Pumpkin Muffin
1 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tbsp pumpkin pie spice
1 can pumpkin puree (15 oz)
1 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
1/2 cup vegetable oil (Canola works too)
- Cheesecake Swirl
8 oz cream cheese, softened
1 egg yolk, room temp
1 tbsp vanilla extract
1/4 cup sugar
- Start by preheating your oven to 375 F. Line 18 muffin cavities with liners. Set aside.
- In a medium bowl, whisk together your flour, pumpkin pie spice, and baking powder. Set aside.
- In another large bowl, beat together your sugars and pumpkin.
- Next, add in your oil, eggs, and vanilla extract. Once fully mixed, slowly continue to beat in your dry ingredients.
- Now, let’s make the cheesecake swirl! Cream your cream cheese until smooth. Next, add in your eggs, vanilla, and sugar. Set aside.
- Fill the muffins 3/4 full. Scoop a small spoonful of the cheesecake filling on top of the muffin and swirl with a toothpick.
- Bake for 18-22 minutes until the muffins are golden and a toothpick comes out mostly clean. If cheesecake comes out, it’s ok, it will still be a little creamy.
- Make sure the cream cheese is softened! If not, this will completely mess up your texture.
- If the toothpick comes out with the cream cheese, it’s ok. It will still be a little creamy.
- Make sure to not overmix or under mix the batter. This will result in the muffins sinking or very dense.