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Pumpkin Cheesecake Muffins

Delight in these moist and flavorful pumpkin muffins with a creamy cheesecake swirl, perfect for fall treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pumpkin Puree
  • 1 can (15 oz) pumpkin puree
Cream Cheese
  • 8 oz cream cheese, softened
Eggs
  • 3 eggs eggs
Granulated Sugar
  • 1 cup granulated sugar
All-purpose Flour
  • 1.5 cups all-purpose flour
Baking Powder
  • 1 tsp baking powder
Baking Soda
  • 0.5 tsp baking soda
Ground Cinnamon
  • 1 tsp ground cinnamon
Ground Ginger
  • 0.5 tsp ground ginger
Ground Nutmeg
  • 0.25 tsp ground nutmeg

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Beat cream cheese with 1/4 cup sugar until smooth; set aside.
  3. Mix pumpkin, remaining sugar, and eggs until smooth.
  4. Combine dry ingredients; stir into pumpkin mixture.
  5. Scoop batter into muffin cups; top with cream cheese mixture.
  6. Bake 18-20 minutes; cool before serving.

Notes

For best results, do not overmix the batter to keep muffins light and fluffy.