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Creamy Pumpkin Cheesecake Swirl Muffins

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These creamy pumpkin cheesecake swirl muffins are a perfect two-in-one fall treat, combining tender, spiced pumpkin muffin with a tangy, creamy cheesecake swirl. Quick and easy to make in under 45 minutes, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened to room temperature (full-fat block style)
  • ¼ cup (50g) granulated sugar (for cheesecake filling)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract (for cheesecake filling)
  • 1 tablespoon all-purpose flour (for cheesecake filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cheesecake filling: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Scrape down sides. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla; beat until combined, about 30 seconds. Add 1 tablespoon flour and mix just until incorporated. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Break up any brown sugar lumps.
  4. Combine wet ingredients: In a separate bowl or liquid measuring cup, whisk together pumpkin purée, eggs, vegetable oil, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Batter will be thick and slightly lumpy.
  6. Divide batter evenly among the 12 liners using an ice cream scoop or ¼ cup measure, filling each about ¾ full.
  7. Drop a generous tablespoon of cheesecake filling onto the center of each muffin (do not spread).
  8. Use a toothpick or thin skewer to gently drag through the cheesecake filling into the batter below, making a figure-eight or zigzag pattern. Do 3-4 passes per muffin—do not over-swirl.
  9. Bake for 18 to 22 minutes. At 18 minutes, check: a toothpick inserted into the muffin part (not cheesecake) should come out clean or with a few moist crumbs. Tops should be lightly golden and spring back when touched.
  10. Cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are essential for best results. Do not skip the flour in the cheesecake filling—it prevents the filling from sinking. Use a toothpick for swirling, not a fork. Start checking muffins at 18 minutes to avoid overbaking. Store in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cheesecake swirl muffins, fall muffins, pumpkin cheesecake, easy fall recipe, pumpkin spice muffins

Find it online: https://grubella.com/creamy-pumpkin-cheesecake-swirl-muffins-best-easy-fall-recipe/