Pumpkin Cheesecake Swirl Muffins Recipes

CHEESECAKE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Steps:

• Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar.
• Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
• Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
• Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Set the batter aside.
• Combine the cream cheese, 1/2 egg, and sugar in a medium bowl with a wire whisk until the mixture is creamy and smooth. Set aside.
• Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
• Add one tablespoon or so of the cheesecake mixture to the top of each and use a toothpick to swirl the cheesecake mixture into the pumpkin batter.
• Bake the muffins at 350 degrees Fahrenheit for about 20 minutes, or until the muffins pass the toothpick test (insert a toothpick and if it comes out clean, they're done!).
• Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

PUMPKIN CHEESECAKE SWIRL MUFFINS

Steps:

• Preheat oven to 350 F (180C).
• PUMPKIN MIXTURE:.
• Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
• Add in eggs, one at a time, combining thoroughly after each.
• Add vanilla.
• Whisk together flour, baking powder, baking soda, salt, and spices.
• Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
• CREAM CHEESE MIXTURE:.
• Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
• ASSEMBLY:.
• Grease muffin tins or line with paper cups.
• Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
• Add smaller spoonfuls of cream cheese mixture on top.
• Swirl with a skewer.
• Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
• Bake as follows, turning the tins half way through baking times:.
• mini muffins: 20-25 minute.
• standard muffins: 25-30 minute.
• jumbo muffins: 30-40 minute.