These moist pumpkin muffins are swirled with a creamy cheesecake filling, perfect for a cozy treat any time of year.

Ingredients:

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

Cheesecake Swirl:

1 bar (8 oz) cream cheese softened

1 cup powdered sugar

1 large egg

¼ teaspoon vanilla extract

Method:

Preheat and prep:

Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners.

Prepare pumpkin batter:

In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and pure pumpkin until well combined using a handheld blender or whisk. In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients in two batches, stirring until just combined.

Make cheesecake batter:

In a small bowl, blend together the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy.

Assemble muffins:

Fill each muffin cup halfway with the pumpkin batter. Spoon about 1 tablespoon of cheesecake batter onto the center of the pumpkin batter in each cup. Cover the cheesecake batter with more pumpkin batter until muffin cups are nearly full.

Create swirl:

Using a toothpick or knife, gently swirl the pumpkin and cheesecake batters together, being careful not to overmix to maintain a marbled effect.

Bake and cool:

Bake for 18–22 minutes. Test doneness by inserting a toothpick into the pumpkin muffin portion; it should come out clean (the cheesecake will remain soft and slightly wet). Allow muffins to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Serving Information:

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Servings: about 12 muffins