Ingredients for Pumpkin Cheesecake Swirl Muffins
- Pumpkin
- Vegetable Oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 8 ounces cream cheese, softened
- 1 large egg yolk
- Vanilla Extract
- Nuts
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How to Make Pumpkin Cheesecake Swirl Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, vegetable oil, and granulated sugar. Mix well.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a medium bowl, beat together softened cream cheese, sugar (1/4 cup), egg yolk, and vanilla extract until smooth and creamy.
- Fill each muffin liner about 2/3 full with the pumpkin mixture.
- Spoon dollops of the cream cheese mixture on top of the pumpkin batter.
- Gently swirl the cream cheese and pumpkin mixtures together with a toothpick or knife.
- Sprinkle with chopped nuts (optional).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the muffin tin halfway through baking.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
92g
Fat
23g
Carbs
12g
