These Pumpkin Cheesecake Muffins blend the warm spices of pumpkin pie with a creamy cheesecake swirl for a deliciously comforting treat.

Scale

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup pumpkin puree

2 large eggs

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

8 ounces cream cheese (softened

full-fat block)

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
In a large bowl, combine the flour, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
In a separate bowl, beat the softened cream cheese with the additional granulated sugar, egg yolk, and vanilla extract until creamy and smooth.
Fill each muffin cup halfway with the pumpkin batter, then add a dollop of the cream cheese mixture on top, followed by more pumpkin batter until cups are 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For an extra touch, sprinkle some cinnamon on top before serving. Store in an airtight container for up to 3 days.

Keywords: Pumpkin Cheesecake Muffins, pumpkin muffins, cheesecake muffins, fall baking, dessert muffins