How to Make Pumpkin Cheesecake Muffins

These light and fluffy pumpkin cheesecake muffins are packed with pumpkin, warm spices, and topped with a rich cream cheese swirl. I'm not saying that these muffins are similar to cupcakes, but I'm not NOT saying it either. *wink. If you are a fan of the pumpkin cream cheese muffins at Starbucks, you will love these muffins.

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MEET MARYANNE 👋

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How to Make Pumpkin Cheesecake Muffins

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– all-purpose flour – pumpkin spice – baking soda – salt – pumpkin puree – granulated sugar – packed brown sugar – eggs – vegetable oil – vanilla extract – cream cheese

Recipe Ingredients

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Make the Muffins: Preheat oven to 375 degrees F. Place paper baking cups into muffin tin. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

Recipe Instructions

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In a large bowl, whisk together canned pumpkin, sugar, and brown sugar. Whisk in eggs, one at a time. Pour in vegetable oil and vanilla extract, and whisk thoroughly.

Recipe Instructions

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Add dry mixture to pumpkin mixture and whisk until there are no lumps remaining. Use a spoon or ¼ measuring cup to scoop batter into muffin cups, filling them ¾ full.

Recipe Instructions

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Make the Cream Cheese Swirl: In a medium bowl, whisk the cream cheese until light and smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.

Recipe Instructions

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MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!

SERVE AND ENJOY!

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