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Pumpkin Cheesecake Swirl Muffins: Easy Fall Dessert Idea

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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!

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. 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.
  3. 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.
  4. Fill the muffin cups: Spoon the pumpkin batter into the muffin tin, filling each cup about ¾ full.
  5. 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.
  6. 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.
  7. 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

Find it online: https://chocolatecoveredamy.com/pumpkin-cheesecake-swirl-muffins-easy-fall-dessert-idea/