I'm so excited that pumpkin is back in the markets! The first day I saw it I bought 4 cans. I like to hoard it because I often can't find it after Christmas and then I get sad. I'm happy that this week Sunday Supper is sharing fall flavors because I can't wait to start sharing pumpkin!
As soon as I got home from the store I started looking up recipes. I immediately pinned 4 of them that I hoped to make on the weekend. When the weekend finally came I was exhausted but was determined to make at least two of the pumpkin recipes.
My husband was gone for the day so I got baking in the kitchen. This was my first pumpkin recipe of the season. They are spiced pumpkin muffins with a cheesecake swirl. There was an option to make it into a bread or a bunch of muffins so I made the muffins so I could take them into work to share.
The muffin recipe is a basic pumpkin recipe with a few chocolate chips thrown in for good measure. I'm sorry but pumpkin just calls for chocolate. After the muffins were made I whipped up a quick cheesecake and swirled it into the muffin batter.
When the muffins came out and look great! They were cooked well and I could see the cheesecake swirl popping out the top of the muffins. When I bit into one it was moist and delicious. The pumpkin muffin was perfectly spiced and the cheesecake swirl added flavor and a different texture to the muffin. These are great for a snack or even for breakfast.
For the pumpkin muffins:
- 1 can (15 oz) pumpkin puree
- 4 eggs
- 1 c. butter, softened
- ⅔ c. milk
- 2 teaspoons vanilla
- 2 c. sugar
- 3 ½ c. flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 1 ½ c. chocolate chips
For the cheesecake filling:
- 16 oz. cream cheese, room temperature
- ¼ c. sugar
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees. Place 30 cupcake liners in three muffin tins.
- In a large bowl combine pumpkin, eggs, butter, milk, vanilla, and sugar. Mix well until smooth.
- In another bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice.
- Pour the flour mixture into the butter mixture and mix until just combined. Fold in the chocolate chips. Set aside.
- To make the filling place all ingredients in a large bowl and beat with a mixer until smooth.
- Fill each muffin cup ⅓ of the way full with muffin batter. Place 1 teaspoon of cheesecake mixture on top of it, then top with another spoonful of muffin batter.
- Bake for 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool completely on a wire rack.
Recipe adapted from Your Cup of Cake
More Fall Recipes:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Streusel Muffins by The Redhead Baker
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch