Pumpkin Cheesecake Swirl Muffins

Pumpkin cheesecake muffins split in half to show off the cheesecake layer.

5 from 4 votes

These pumpkin cheesecake swirl muffins are jumbo bakery style pumpkin muffins with layers of cheesecake swirled throughout the muffin. It is topped with a cinnamon crumble topping.

Prep Time25

Cook Time15

Chilling Time6

Total Time6 40

Servings: muffins

Calories: 381kcal

Author: Stephanie Rutherford

Ingredients

Pumpkin Muffin

2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 ½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
2 teaspoon Pumpkin pie spice
¾ cup Brown sugar light or dark packed
½ cup Oil Canola or vegetable
1 ½ cup Pumpkin puree
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
⅓ cup Buttermilk room temperature

Cheesecake

8 oz Cream cheese room temperature
¼ cup White granulated sugar
1 Egg yolk room temperature
1 teaspoon Pure vanilla extract

Cinnamon Crumb Topping

¼ cup Brown sugar light or dark packed
⅓ cup All-purpose flour
2 teaspoon Ground cinnamon
¼ cup Unsalted butter melted

US Customary - Metric

Instructions

Pumpkin Muffins

Preheat oven to 425°F line a 12 cup muffin tin or jumbo muffin tin with muffin liners.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
Using a mixer, mix the oil and brown sugar on medium until combined. Add in the pumpkin puree and vanilla and mix on medium until combined. Add in eggs one at a time and mix on low until just combined. Scrape the bowl
Add ⅓ of dry ingredients and ½ of the butter milk and mix on low until combined. Add in the next ⅓ of dry ingredients and the rest of the buttermilk and mix again. Then, add in the rest of the dry ingredients until combined. Scrape the bowl and mix for 20 more seconds.

Cheesecake

Using a hand mixer, beat the cream cheese on high for 1 minute. Then, add in the sugar and beat again for 1 minute on high. Scrape the bowl.
Add in the vanilla and beat on high until it is smooth. Then, add the egg yolk and mix on low until just combined.
For 12 cup muffin tin, add 1 tablespoon of pumpkin muffin batter and top with 1 tablespoon of cheesecake batter. Top it off with pumpkin muffin batter until ¾th full. For jumbo muffin tin, do the same process, but add 2 layers of cheesecake batter.

Crumb Topping

In a small bowl, mix brown sugar, flour, cinnamon and melted butter together until combined. Sprinkle a generous amount of topping on top of the batter.
Bake for 12 cup muffin tin- bake at 425° for 8 minutes. Then, lower temperature to 375°F for 6-8 minutes. For jumbo muffin tin- bake at 425°F for 10 minutes, then at 375°F for 10-14 minutes.
Muffins are done baking when toothpick inserted comes out clean. Let muffins sit in tin for 10 minutes before transferring to a cooling rack. Allow to cool completely, then store covered in the fridge for at least 6 hours.

Notes

Flour- Make sure flour is spooned and leveled. Too much compacted flour will dry out the muffins

Make sure all dairy ingredients are room temperature before using.

Buttermilk substitute- Use ⅓ cup milk and ⅓ tablespoon lemon juice and let sit for 10 minutes before using.

Nutrition