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Cozy Pumpkin Cheesecake Swirl Muffins: Easy Fall Recipe

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These tender pumpkin-spiced muffins feature a creamy cheesecake swirl, coming together in about 35 minutes. Perfect for fall gatherings or a cozy treat with coffee.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola/neutral oil)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened (full-fat block)
  • ¼ cup (50g) granulated sugar (for cheesecake swirl)
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract (for cheesecake swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease generously.
  2. Make the cheesecake swirl: In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla. Beat until smooth. Set aside at room temperature.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  4. In a separate medium bowl, whisk together pumpkin puree, ¾ cup sugar, brown sugar, oil, eggs, milk, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Drop a heaping teaspoon of cream cheese mixture onto the center of each muffin. Use a toothpick or skewer to gently swirl in a figure-eight pattern (2-3 motions per muffin).
  8. Bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back lightly.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Wait at least 15 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter or over-swirl the cream cheese. Muffins taste even better on day two. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cheesecake swirl muffins, fall baking, pumpkin cream cheese muffins, easy fall recipe

Find it online: https://twinkletaste.com/cozy-pumpkin-cheesecake-swirl-muffins-easy-fall-recipe/