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Easy pumpkin cheesecake muffins with cream cheese swirl on a white plate.
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Easy Pumpkin Cheesecake Muffins with Cream Cheese Swirl

These pumpkin cheesecake muffins are soft, moist, and full of warm fall flavor. A creamy cheesecake swirl makes them extra special and perfect for breakfast, snacks, or lunchboxes.
Course Breakfast, Snack
Cuisine American
Keyword breakfast muffins, fall baking, pumpkin cheesecake muffins, pumpkin muffins, pumpkin recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins

Ingredients

Pumpkin Muffin Batter

  • 1¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 15 ounces pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Cheesecake Swirl

  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar

Instructions

  • Preheat oven to 375°F and line 18 muffin cups with paper liners.
  • In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and 2 teaspoons vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  • Add the dry ingredients to the pumpkin mixture and stir just until combined.
  • In a medium bowl, beat the cream cheese and ¼ cup granulated sugar until smooth.
  • Add the egg yolk and remaining teaspoon vanilla extract and mix until combined.
  • Fill each muffin liner about two-thirds full with pumpkin batter.
  • Add about 1 tablespoon of cream cheese mixture to the center of each muffin.
  • Use a toothpick or skewer to gently swirl the cream cheese mixture into the tops of the muffins.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin portion of a muffin comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Allow the cream cheese to soften before mixing for the smoothest cheesecake swirl.
  • Stir the batter just until combined. Overmixing can result in dense muffins.
  • The exact yield will vary depending on the size of your muffin pan and how full you fill the liners. This recipe makes approximately 12 large bakery-style muffins or up to 18 standard-sized muffins.
  • Because of the cream cheese swirl, store leftover muffins in the refrigerator once completely cooled.
  • Freeze cooled muffins in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before serving.