Description
These Pumpkin Muffins with Cheesecake Swirl are incredibly delicious and easy to make! With a blend of pumpkin puree, cream cheese, and spice cake mix, these muffins are perfect for breakfast or as a tasty treat. They’re fluffy, flavorful, and sure to be a hit with everyone!
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
Instructions
- Preheat your oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and melted butter until smooth. Combine with the spice cake mix and mix until just combined.
- Using an ice cream scoop or a spoon, fill each muffin tin about 3/4 full with the batter.
- In a small bowl, mix the cream cheese, egg yolk, sugar, and vanilla until smooth.
- Dollop about 1 tablespoon of the cream cheese mixture onto each muffin and swirl with a toothpick.
- Bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then remove and let cool completely on a wire rack.
Notes
For best results, ensure your cream cheese is at room temperature before mixing.
Muffins can be stored in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Feel free to add chocolate chips or nuts for additional flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg