Description

Enjoy the delightful flavors of Pumpkin Muffins with Cheesecake Swirl. This easy recipe combines pumpkin puree and spices with a creamy cheesecake swirl, making it an excellent choice for snacks 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
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 before adding the spice cake mix to blend well.
Scoop the batter into the prepared muffin tins, filling each about 3/4 full.
In a small bowl, mix room temperature cream cheese, egg yolk, sugar, and vanilla extract until smooth.
Top each muffin with about 1 tablespoon of cheesecake mixture, then use a toothpick to swirl it into the batter.
Bake for 20-22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes before removing muffins from the tin, and cool completely at room temperature.

Notes

These muffins freeze well, so you can make a batch ahead of time.
Feel free to substitute the spice cake mix with a vanilla or chocolate cake mix depending on your preference.
For extra flavor, add nuts or chocolate chips into the batter.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 6g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg