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Pumpkin Cheesecake Swirl Muffins

Niky @ The House on Silverado
The perfect pumpkin muffin, made even better by a rich swirl of cheesecake.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Bread
Servings 18 muffins


For the Muffins:

  • cup all-purpose flour
  • 1 TBSP pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 15 oz can pure pumpkin puree
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 TBSP vanilla extract Watkins is my favorite!

For the Cheesecake Swirl:

  • 8 oz cream cheese
  • ¼ cup granulated sugar
  • 2 tsp vanilla
  • 1 large egg yolk


  • Preheat oven to 375°F. Place paper baking cups into muffin pan.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In the bowl of your mixer, beat together pumpkin, sugar and brown sugar.
  • Beat in the eggs, vegetable oil and vanilla extract. Slowly add in the flour mixture, until there are no lumps, but being careful not to overmix. Fill muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract, and beat until creamy.
  • Top each muffin with about 1 tablespoon of the cheesecake mixture, and use a toothpick to swirl it into the batter. 
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Store these in a sealed container in the fridge. They can be eaten at room temp, or still chilled.
Keyword cream cheese, muffin, pumpkin
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