Pumpkin Cheesecake Swirl Muffins
Deliciously spiced, moist and tender pumpkin muffins stuffed with a sweet cheesecake filling!
Servings: 14 muffins
Ingredients
Pumpkin Muffins
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- pinch salt
- 1 cup pumpkin puree NOT pumpkin pie filling
- ½ cup vegetable oil
- 2 tbs milk
- 2 eggs
Cheesecake Filling
- 6 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 tbs powdered sugar
Instructions
- Preheat oven to 350°F and line a muffin pan with paper liners or grease very well.
- In a large bowl, whisk together flour, baking soda, brown sugar, granulated sugar, spices and salt.
- In another large bowl, whisk the pumpkin puree, oil, milk and eggs. Make a well in the center of the flour mixture and add pumpkin mixture. Beat until fully combined. Be sure to scrape the bottom of the bowl with a rubber spatula to ensure all dry ingredients are incorporated.
- In a small bowl, beat cream cheese until smooth with no lumps. Add vanilla and sugar until smooth.
- Add 2 tbs of pumpkin batter to lined muffin pan and top with 1-2 teaspoon of cheesecake filling. Top with more pumpkin batter, filling ¾ to the top.
- Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in pan.
Notes
Storage instructions: These muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or in the refrigerator.
Freezing instructions: To freeze, wrap cooled muffins individually in plastic wrap and place them in a resealable, freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.