Description

These Pumpkin Muffins with Cheesecake Swirl offer a mouthwatering blend of pumpkin and cream cheese flavors, perfect for a cozy snack or dessert. With simple ingredients like pumpkin puree and spice cake mix, this recipe delivers deliciousness with every bite!

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 the oven to 350 degrees F.
Grease or line 24 muffin tins with paper liners and set aside.
In a large mixing bowl, combine pumpkin puree, eggs, and melted butter. Whisk until smooth, then add spice cake mix and combine.
Scoop the batter into prepared muffin tins, filling them about 3/4 of the way full.
In a small bowl, mix cream cheese, egg yolk, sugar, and vanilla until smooth.
Top each muffin with about 1 tablespoon of the cheesecake mixture, then swirl it into the muffin batter using a toothpick.
Bake for 20-22 minutes, or until golden and a toothpick inserted comes out clean.
Let cool for a few minutes before transferring the muffins to cool completely at room temperature.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
Swap the spice cake mix for a vanilla mix for a different flavor profile.
These muffins freeze well, making them perfect for meal prep.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg