Description
These Pumpkin Muffins with Cheesecake Swirl combine rich pumpkin flavor and creamy cheesecake for a delightful treat. Easy to prepare and perfect for any occasion!
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 your oven to 350 degrees F (175 degrees C).
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large bowl, mix together the pumpkin puree, eggs, and melted butter until smooth. Then, add the spice cake mix and combine until just mixed.
- Scoop the batter into the prepared muffin tins, filling each about 3/4 full.
- In a separate bowl, blend the cream cheese, egg yolk, sugar, and vanilla until smooth.
- Spoon about 1 tablespoon of the cheesecake mixture onto each muffin and use a toothpick to swirl it into the batter.
- Bake for 20-22 minutes or until muffins are golden brown and a toothpick comes out clean.
- Let the muffins cool for a few minutes before removing from tins and allowing to cool completely.
Notes
Ensure the cream cheese is at room temperature for easy mixing.
You can substitute the spice cake mix with yellow cake mix for a milder flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg