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Perfect Pumpkin Cheesecake Swirl Muffins Recipe

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These Perfect Pumpkin Cheesecake Swirl Muffins combine a tender pumpkin base with a creamy cheesecake swirl and optional cinnamon crumble topping. They’re moist, flavorful, and perfect for fall gatherings, with a texture that’s both indulgent and wholesome.

Ingredients

  • All-purpose flour, 1¾ cups (220g)
  • Granulated sugar, ½ cup (100g)
  • Light brown sugar, ½ cup (100g), packed
  • Pumpkin pie spice, 2 teaspoons
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin puree, 1 cup (245g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, room temperature
  • Vanilla extract, 1 teaspoon
  • Milk, ¼ cup (60ml)
  • Cream cheese, 8 ounces (226g), softened
  • Granulated sugar (for swirl), ¼ cup (50g)
  • Large egg yolk, 1
  • Vanilla extract (for swirl), ½ teaspoon
  • All-purpose flour (for crumble), 3 tablespoons (24g)
  • Light brown sugar (for crumble), 3 tablespoons (36g)
  • Ground cinnamon, ½ teaspoon
  • Cold unsalted butter, 2 tablespoons (28g), cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cheesecake swirl first. In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk and ½ teaspoon vanilla, then beat until fully combined and creamy. Set aside at room temperature.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the flour, both sugars, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix the wet ingredients. In a separate larger bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla, and milk until smooth.
  5. Combine wet and dry. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fill the muffin cups. Using a cookie scoop or spoon, divide the batter evenly among the 12 liners, filling each about ¾ full.
  7. Add the cheesecake swirl. Drop a generous teaspoon of the cream cheese mixture onto the center of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the batter in a figure-eight motion. Two or three gentle turns are enough.
  8. Make the crumble topping (optional). In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse sand. Sprinkle evenly over the muffins.
  9. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center (avoiding the cream cheese) comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
  10. Cool properly. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Use a light hand with the swirl. Check your pumpkin puree for excess moisture. Bake one pan at a time for even results.

Nutrition

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

Find it online: https://eliplate.com/perfect-pumpkin-cheesecake-swirl-muffins-recipe/