Description
These Pumpkin Muffins with Cheesecake Swirl are irresistibly delicious and easy to make. Combining pumpkin puree, spice cake mix, and a delightful cheesecake topping, they are perfect for breakfast or a quick snack.
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, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth, then add the spice cake mix and mix until combined.
- Scoop the batter into the prepared muffin tins, filling them about 3/4 of the way full.
- In a small bowl, combine the cream cheese, egg yolk, sugar, and vanilla and stir until smooth.
- Add about 1 tablespoon of cheesecake topping onto each muffin, then swirl it into the muffin mix using a toothpick.
- Bake for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before taking the muffins out of the tin and cooling completely at room temperature.
Notes
For best texture, ensure the cream cheese is at room temperature before mixing.
Store muffins in an airtight container at room temperature for up to 3 days.
These muffins freeze well; wrap them individually for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg