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Pumpkin Cheesecake Swirl Muffins – Sweet Easy Recipes for Fall

These pumpkin cheesecake swirl muffins are the perfect sweet easy recipe for fall baking. Lightly spiced, creamy, and absolutely irresistible.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 muffins
Author: Betty

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 6 oz cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cheesecake swirl)

Instructions

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
  3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla. Mix until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
  6. Fill muffin liners 3/4 full with pumpkin batter. Spoon a dollop of cheesecake mixture on top of each muffin and swirl gently with a toothpick.
  7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 2 months. Thaw at room temp or warm gently in the microwave.