Description
These Pumpkin Muffins with Cheesecake Swirl are a delightful treat! Featuring creamy cheesecake and warm spices, they make for the perfect homemade snack or dessert.
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 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, mix the room temperature cream cheese, egg yolk, sugar, and vanilla until smooth.
- Add about 1 tablespoon of the cheesecake mixture onto each muffin and swirl lightly with a toothpick.
- Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the tins and cooling completely on a wire rack.
Notes
Ensure the cream cheese is fully softened for easy mixing.
These muffins can be stored in an airtight container for up to 4 days.
For extra flavor, sprinkle some cinnamon on top of the muffins before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg