Description

Pumpkin Muffins with Cheesecake Swirl bring a scrumptious taste of fall to your kitchen. This easy and delightful recipe combines pumpkin puree, cream cheese, and spice cake mix, making these muffins perfect for quick breakfast or a sweet 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

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Instructions

Preheat your oven to 350 degrees Fahrenheit.
Grease or line 24 muffin tins with paper liners, then set aside.
In a large mixing bowl, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth, then mix in the spice cake mix until combined.
Using an ice cream scoop or spoon, fill the muffin tins about 3/4 full with the batter.
In a separate small bowl, mix the room temperature cream cheese, egg yolk, sugar, and vanilla together until smooth.
Spoon approximately 1 tablespoon of the cream cheese mixture onto each muffin and swirl it gently with a toothpick.
Bake for 20-22 minutes, or until golden brown. Check with a toothpick to ensure it comes out clean.
Remove from oven and cool for a few minutes before transferring the muffins to a wire rack to cool completely.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.
For added flavor, consider adding chocolate chips or nuts to the batter.
Ensure your cream cheese is at room temperature for easy mixing.

Nutrition

Serving Size: 1 muffin
Calories: 205
Sugar: 8g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg