Description
These Pumpkin Muffins with Cheesecake Swirl are a delight with their creamy topping and rich flavor. Easy to prepare, they combine pumpkin puree and spice cake mix for a cozy treat—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 the oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and melted butter until smooth. Add the spice cake mix and stir until combined.
- Using an ice cream scoop or spoon, fill each muffin tin about 3/4 full with the batter.
- In a small bowl, combine the room temperature cream cheese, egg yolk, sugar, and vanilla. Stir until smooth.
- Spoon about 1 tablespoon of the cheesecake mixture onto each muffin and use a toothpick to swirl it in.
- Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before taking the muffins out of the tin to cool completely at room temperature.
Notes
Make sure to let the cream cheese reach room temperature for easier mixing.
These muffins can be stored in an airtight container for up to 5 days.
Try adding a sprinkle of cinnamon on top before baking for added flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg