Why You’ll Love This Recipe
These Pumpkin Cheesecake Swirl Muffins are the perfect combination of warm, spiced pumpkin and rich, creamy cheesecake. The muffins are fluffy, tender, and packed with fall flavors, while the cheesecake swirl adds an indulgent, decadent twist. Whether you’re looking for a dessert to share, a comforting breakfast treat, or something special to enjoy with your afternoon coffee, these muffins hit all the right notes. They’re simple to make, visually stunning, and absolutely delicious!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Muffin Batter:
- 1 cup (240 g) pumpkin puree
- ½ cup (100 g) brown sugar
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cheesecake Swirl:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- A drizzle of caramel sauce (for extra indulgence)
- Chocolate chips for a fun twist
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the cheesecake mixture: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside.
- Make the pumpkin batter: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and eggs. Stir in the flour, baking soda, salt, and pumpkin spice until fully combined.
- Fill the muffin cups: Spoon the pumpkin batter into the muffin tin, filling each cup about ¾ full.
- Add the cheesecake swirl: Add a dollop of the cheesecake mixture on top of each muffin. Use a small knife or toothpick to gently swirl the cheesecake into the pumpkin batter for a marbled effect.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional topping: For extra flavor, drizzle with caramel sauce or sprinkle with chocolate chips after baking.
Servings and Timing
- Prep time: 30 minutes
- Cook time: 18-22 minutes
- Total time: 1 hour 10 minutes
- Servings: 8-10 muffins
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. These muffins freeze well, too! Freeze individual muffins for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for about 5 minutes.
FAQs
1. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the other ingredients are also gluten-free.
2. Can I make this recipe vegan?
Yes! To make the muffins vegan, you can use flax eggs or applesauce instead of eggs, and substitute the cream cheese with a vegan cream cheese alternative.
3. Can I add other toppings?
Absolutely! You can add nuts (like walnuts or pecans) or chocolate chips for extra texture and flavor. A sprinkle of cinnamon or a drizzle of caramel sauce can also enhance the sweetness.
4. Can I use a different sweetener?
Yes, you can use maple syrup or coconut sugar instead of brown sugar for a more natural sweetness. Keep in mind that the texture may vary slightly.
5. Can I freeze these muffins?
Yes, these muffins freeze well. After baking, let them cool completely and then store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven for a warm treat!
6. Can I make these ahead of time?
Yes! These muffins can be made up to a day ahead of time and stored in an airtight container. The flavors actually improve the next day, making them even more delicious.
7. How do I prevent the cheesecake from sinking?
To prevent the cheesecake swirl from sinking into the batter, spoon the cheesecake mixture on top of the pumpkin batter and swirl gently. Make sure to fill the muffin cups about ¾ full to allow room for the batter to rise.
8. Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree in this recipe, as pumpkin pie filling contains added spices and sugar, which could affect the flavor balance of the muffins.
9. How long do these muffins last?
These muffins stay fresh for about 2 days at room temperature or up to a week in the refrigerator. They also freeze well, so you can enjoy them even after a longer period.
10. Can I make mini versions of these muffins?
Yes! If you’d like to make mini versions of these muffins, reduce the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion
Pumpkin Cheesecake Swirl Muffins are the perfect fall treat. Combining the best of pumpkin spice with creamy cheesecake, these muffins are both comforting and indulgent. With their soft texture, gorgeous swirl, and rich flavors, they’re sure to be a hit at any fall gathering or holiday event. Serve them fresh out of the oven with a hot drink, or enjoy them the next day as a sweet breakfast or snack. Happy baking!
Pumpkin Cheesecake Swirl Muffins: Easy Fall Dessert Idea
Pumpkin Cheesecake Swirl Muffins combine the comforting flavors of pumpkin spice with a rich, creamy cheesecake swirl. A perfect fall treat that’s indulgent, flavorful, and easy to make!
- Prep Time: 30 minutes
- Cook Time: 18-22 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup (240 g) pumpkin puree
½ cup (100 g) brown sugar
¼ cup (60 ml) vegetable oil
2 large eggs
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract
Optional toppings: A drizzle of caramel sauce, chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the cheesecake mixture: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside.
- Make the pumpkin batter: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and eggs. Stir in the flour, baking soda, salt, and pumpkin spice until fully combined.
- Fill the muffin cups: Spoon the pumpkin batter into the muffin tin, filling each cup about ¾ full.
- Add the cheesecake swirl: Add a dollop of the cheesecake mixture on top of each muffin. Use a small knife or toothpick to gently swirl the cheesecake into the pumpkin batter for a marbled effect.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional topping: For extra flavor, drizzle with caramel sauce or sprinkle with chocolate chips after baking.
Notes
For a gluten-free version, use a gluten-free flour blend. Make sure all other ingredients are also gluten-free.
For a vegan version, replace the eggs with flax eggs or applesauce, and use a vegan cream cheese alternative.
Feel free to add other toppings like nuts, seeds, or a sprinkle of cinnamon for extra flavor.
If you prefer a sweeter muffin, you can substitute maple syrup or coconut sugar for the brown sugar.
These muffins freeze well. After baking, let them cool completely and freeze in an airtight container for up to 3 months. Thaw overnight and reheat in the oven for a warm treat!
For mini muffins, reduce the baking time to 10-12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
