Pumpkin Cheesecake Swirl Muffins - Chef Fun Kitchen

Pumpkin Cheesecake Swirl Muffins

These Pumpkin Cheesecake Swirl Muffins square measure one amongst the simplest quick bread recipes for fall! filled with delicious pumpkin spice flavours and a touch of cheesecake!

Friends, I can’t even tell you the way excited i'm that fall is here! The leaves square measure falling and crunching underneath my feet on the walk and I’m look the mountains out our windows as they flip every kind of beautiful reminder red, yellow and orange. And except for the wonder of fall, I’m amorous all the pumpkin recipes I’ve been creating latterly and that i have another delicious one for you today: these Pumpkin Cheesecake Swirl Muffins!!

Pumpkin Cheesecake Swirl Muffins
Pumpkin Cheesecake Swirl Muffins

These Pumpkin Cheesecake Swirl Muffins square measure AN ultra-moist and decadent quick bread lidded with a sweet cheesecake swirl – if you’re searching for a healthy pumpkin quick bread this is often NOT it (although, check up on my Healthy Pumpkin Oat Muffins! They’re thus sensible and healthy too!), however if you would like to satisfy your appetite these Pumpkin Cheesecake Swirl Muffins square measure the proper choice!!

I hope you like these Pumpkin Cheesecake Swirl Muffins the maximum amount as we tend to do! Let American state apprehend within the comments below, what’s your favorite pumpkin instruction for fall? I’d like to know!

Pumpkin Cheesecake Swirl Muffins


  • 3/4 cup pumpkin puree (the canned variety is best, unsweetened)
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 8 ounces full fat cream cheese, softened to room temperature
  • 1/2 egg (beat one egg and use half the mixture)
  • 1/3 cup white sugar


  1. Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined.
  3. 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.
  4. 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.
  5. Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full.
  6. 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.
  7. 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!).
  8. Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely.

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