Description
These Pumpkin Muffins with Cheesecake Swirl are a delightful treat with a perfect blend of flavors. Made with simple ingredients like pumpkin puree and cream cheese, they are perfect for breakfast or as a snack.
Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1 15.25-ounce box spice cake mix
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large mixing bowl, mix together the pumpkin puree, eggs, and melted butter until smooth. Then add the spice cake mix and combine thoroughly.
- Using an ice cream scoop or spoon, fill the prepared muffin tins about 3/4 full with the batter.
- In a separate small bowl, mix the cream cheese, egg yolk, sugar, and vanilla extract until smooth.
- Place about 1 tablespoon of the cheesecake mixture on each muffin and swirl it gently into the batter with a toothpick.
- Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the muffin tin before transferring the muffins to a wire rack to cool completely.
Notes
For best results, ensure your cream cheese is at room temperature before mixing.
These muffins can be stored in an airtight container at room temperature for up to three days, or refrigerated for a week.
Feel free to add chocolate chips for an extra treat!
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg