Cheesecake Swirl Pumpkin Muffins
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 30 muffins
A spiced pumpkin muffin swirled with cheesecake
For the pumpkin muffins:
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 1 c. butter, softened
  • ⅔ c. milk
  • 2 t. vanilla
  • 2 c. sugar
  • 3½ c. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 T. pumpkin pie spice
  • 1½ c. chocolate chips
For the cheesecake filling:
  • 16 oz. cream cheese, room temperature
  • ¼ c. sugar
  • 1 egg
  • 1 T. milk
  • 1 t. pumpkin pie spice
  1. Preheat the oven to 350 degrees. Place 30 cupcake liners in three muffin tins.
  2. In a large bowl combine pumpkin, eggs, butter, milk, vanilla, and sugar. Mix well until smooth.
  3. In another bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice.
  4. Pour the flour mixture into the butter mixture and mix until just combined. Fold in the chocolate chips. Set aside.
  5. To make the filling place all ingredients in a large bowl and beat with a mixer until smooth.
  6. 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.
  7. Bake for 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  8. Cool completely on a wire rack.
Recipe adapted from Your Cup of Cake
Recipe by Hezzi-D's Books and Cooks at