Cheesecake Swirl Pumpkin Muffins

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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.

Cheesecake Swirl Pumpkin Muffins

A spiced pumpkin muffin swirled with cheesecake

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 30 muffins

Author: Hezzi-D

Ingredients

For the pumpkin muffins:

• 1 can 15 oz pumpkin puree
• 4 eggs
• 1 c. butter softened
• 2/3 c. milk
• 2 teaspoons vanilla
• 2 c. sugar
• 3 1/2 c. flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 1 1/2 c. chocolate chips

For the cheesecake filling:

• 16 oz. cream cheese room temperature
• 1/4 c. sugar
• 1 egg
• 1 Tablespoon milk
• 1 teaspoon pumpkin pie spice

Instructions

• 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 1/3 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.

Notes

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