Pumpkin Cheesecake Swirl Muffins

These Pumpkin Cheesecake Swirl Muffins area unit one in all the simplest gem recipes for fall! filled with delicious pumpkin spice flavours and a touch of cheesecake! Watch the VIDEO below to envision however I create them, and don’t forget to scroll right down to rock bottom of this web log post for the complete printable RECIPE!

Friends, I can’t even tell you the way excited i'm that fall is here! The leaves area unit falling and crunching below my feet on the paseo and I’m looking at the mountains out our windows as they flip all types of beautiful reminder red, yellow and orange. And except for the sweetness of fall, I’m smitten all the pumpkin recipes I’ve been creating of late and that i have another delicious one for you today: these Pumpkin Cheesecake Swirl Muffins!!

These Pumpkin Cheesecake Swirl Muffins area unit AN ultra-moist and decadent gem lidded with a sweet cheesecake swirl – if you’re trying to find a healthy pumpkin gem this can be NOT it (although, look at my Healthy Pumpkin Oat Muffins! They’re thus sensible and healthy too!), however if you would like to satisfy your appetency these Pumpkin Cheesecake Swirl Muffins area unit the right choice!!

Ingredients

• 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

Instructions

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.

Recipe From : The Busy Baker