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Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins combine moist spiced pumpkin batter with a creamy cheesecake swirl for a marbled treat that’s cozy, portable, and perfect for fall.
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Ingredients
  

For the pumpkin muffins:

  • 4 large eggs
  • 1¾ cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1 can 15 oz pure pumpkin (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the cheesecake swirl:

  • 1 bar 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 large egg
  • ¼ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line cupcake pans with paper liners.
  • Whisk eggs, granulated sugar, oil, and pumpkin in a large bowl until smooth. In another bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. Gently fold dry ingredients into wet in two batches until just combined.
  • Beat cream cheese, powdered sugar, egg, and vanilla in a small bowl until creamy.
  • Fill each liner halfway with pumpkin batter, add 1 tablespoon of cheesecake batter to the center, then cover with more pumpkin batter until nearly full.
  • Swirl gently with a toothpick or knife to create a marbled effect without overmixing.
  • Bake 18–22 minutes, testing the pumpkin portion with a toothpick for doneness. Let cool in the pan for 10–15 minutes before transferring to a wire rack.