Then, add in the sugar and beat again for 1 minute on high. You will get a much better rise to the muffins. It is topped with a cinnamon crumble topping. Friends, I can’t even tell you how excited I am that fall is here! Take the cream cheese out of the fridge 2 hours before making the muffins. I love pumpkin pie and I love cheesecake so I think this cake is going to be simply amazing. These Pumpkin Cheesecake Swirl Muffins are the perfect fall treat packed with delicious pumpkin spice flavours and a hint of cheesecake! If you froze these keto pumpkin cheesecake muffins you obviously need to thaw them out before eating them. Buttermilk substitute- Use 1/3 cup milk and 1/3 TBSP lemon juice and let sit for 10 minutes before using. Pumpkin spice is one of my favorite flavors, and I use it in more than just these delicious pumpkin muffins! Pumpkin Swirl Cheesecake … Enjoy these with a glass of milk or a … Make a double batch of this easy recipe – these muffins tend to disappear fast! So easy, made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. Check out the easy to follow instructions below as well as some tips on how to get the most perfect swirl in each of your pumpkin cream cheese swirl muffins! The sweet cream cheese swirl takes this gluten free keto dessert to the next level! It's as easy as mixing up a simple pumpkin muffin batter and a cheesecake batter. These are currently in the oven.. however, my crumble was more of a paste… are the measurements right for the butter? Eggs and Buttermilk are room temperature- Although the pumpkin is cold, the eggs and buttermilk should be room temperature. Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!. Store these muffins in the fridge covered in an air tight container. These pumpkin cheesecake swirl muffins obviously have cheesecake in them, so they will have to chill in the fridge first! Wrap each muffin individually with cling wrap. You could leave these muffins … SO much lighter than any bakery or Starbucks muffins. Delicious recipes from my kitchen to yours. Using a hand mixer, beat the cream cheese on high for 1 minute. Add the eggs, one at a time, and mix well to combine. In a large bowl, combine first six ingredients. What takes these pumpkin cheesecake swirl muffins over the top is the cinnamon crumb topping! Heat the oven to 400 degrees. These Pumpkin Cream Cheese Swirl Muffins are super moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes. In a small bowl, mix brown sugar, flour, cinnamon and melted butter together until combined. PUMPKIN CREAM CHEESE SWIRL MUFFINS. 44k. Spread 1 cup of cheesecake filling onto warm graham cracker crust and level with a spatula. Too much compacted flour will dry out the muffins. Like pumpkin coffee cake and pumpkin swirl cheesecake in 1!! Then, store in an air tight container or wrap in aluminum foil. Layer the batters and end with the pumpkin batter. These 30-minute Pumpkin Cream Cheese Swirl Muffins are the best! To freeze muffins– . Bake these and your house will smell like a bakery. For more information about me and my story CLICK HERE, Copyright © 2020 Stephanies Sweet Treats on the Foodie Pro Theme. My low carb pumpkin muffins make for the perfect breakfast or snack. Go get the oven preheated! Required fields are marked *. I’m sorry but pumpkin just calls for chocolate. Yes, that sounds delicious!! How To Make Keto Pumpkin Cream Cheese Muffins. NICE! I hope you love these Pumpkin Cheesecake Muffins as much as we do! Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. These are definitely a new favorite! They are spiced pumpkin muffins with a cheesecake swirl. Next to pumpkin and spice, pumpkin and cream cheese come together deliciously in muffins, bread, and oh yeah, these beyond beautiful pumpkin swirl cheesecake … SO much lighter than any bakery or Starbucks muffins. 5 star values: 7 4 star ... for my office pot luck as a Christmas dessert using the small ginger snap cookies less ginger and made them as mini muffins (48 of them). Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Made this for the first time yesterday and my family loved them!! The flavor deepens and becomes more dense as it chills. But, there is just something about enjoying a warm pumpkin muffin on a crisp fall morning that I can’t get enough of! I’ve been really trying to soak up all of the beautiful fall weather, mostly by spending time outside raking my yard. Top with about 1 tbsp. The recipe is actually based off my popular Gluten Free Pumpkin Chocolate Chip Muffins recipe. Add pumpkin and pumpkin pie spice to separated mixture and stir until blended. Once it is all combined, it is time to assemble the muffins! bakery style, best, crumb topping, easy, fluffy, jumbo, pumpkin cheesecake, pumpkin muffins. 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!). Add smaller spoonfuls of cream cheese mixture on top. Your email address will not be published. These glorious Pumpkin Cheesecake Bars are a fun twist on my now famous Pumpkin Cream Cheese Swirl Muffins. These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your … Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition. Flour- Make sure flour is spooned and leveled. Next, use a hand mixer and blend the cream cheese on high for 1 minute. The cheesecake layers touched my soul. Pumpkin cheesecake muffins are a yummy breakfast treat that I could enjoy year round! Great for breakfast, midday snacking and making ahead, these flavorful muffins bake up perfectly and stay soft for days. Allow to cool completely, then store covered in the fridge for at least 6 hours. Bake for 12 cup muffin tin- bake at 425° for 8 minutes. Fill greased or paper-lined muffin cups one-third full. This looks so yummy! Scrape the bowl. If you don’t bake cheesecakes, and the idea of cheesecake muffins spooks you, don’t worry because this is crazy easy! Spoon about 1 tablespoon of the cream cheese mixture on top of the pumpkin muffin batter. Pumpkin Cream Cheese Muffins. For filling, beat cream cheese, sugar, egg and flour until smooth. Allow these muffins to fully cool before adding them to a zippered freezer bag. Now, add in the vanilla and egg yolk and mix on low. So, make sure that the pumpkin batter is on top or you will get cheesecake batter overflowing as it bakes and rise. , Watch the video below to see exactly how I make this autumn dessert. Slowly whisk in the flour mixture until there are no … Add in the next 1/3 of dry ingredients and the rest of the buttermilk and mix again. Whisk together flour, baking powder, baking soda, salt, and spices. To thaw, let them sit on the counter for 1 1/2 hours to 2 hours. To get more ideas follow me on Pinterest. For jumbo muffin tin, do the same process, but add 2 layers of cheesecake batter. Then, add the egg yolk and mix on low until just combined. Pumpkin Cream Cheese Muffins These Chocolate Chip Pumpkin Muffinsare always such a hit on my blog, I knew I would love this cream cheese swirl version! Slowly whisk in the flour mixture, until there are no … Let us know how they turn out!, Your email address will not be published. Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. To thaw place them in the refrigerator overnight, or place on the counter to thaw. Otherwise, it will not mix well. Read More Thumb Up The batter needs to be thoroughly mixed. Set aside. For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. The higher temperature allows for the muffins to get a good rise. And the cinnamon crumbles were phenomenal to top off the most beautiful and delectable treat I cannot wait to enjoy again this fall! It takes a little bit to get the swirl going, but totally worth the effort. It adds a bit of texture and it is full of cinnamon. With a toothpick, slowly swirl it into the batter. This recipe is a perfect fall or winter breakfast idea. Pumpkin Muffins: There’s many different ways to prepare pumpkin muffins. Preheat oven to 375 degrees F. Spray muffin tin with non-stick spray or fill with liners. Allow the muffins to cool in their pans for about 10 minutes before removing them to a wire rack to cool completely. I can’t wait to try this recipe!! These swirls are amazing! Make sure the pumpkin puree is cold- I have tried this recipe with room temperature and cold pumpkin puree, and the cold version is so much better. These muffins are an ultra-moist and decadent muffin topped with a sweet cheesecake swirl – if you’re looking for a healthy pumpkin muffin this is NOT it (although, check out my Healthy Pumpkin Oat Muffins! Thanks so much! I hope it turns out yummy! Muffins are done baking when toothpick inserted comes out clean. For jumbo muffin tin- bake at 425°F for 10 minutes, then at 375°F for 10-14 minutes. Bake for 20-25 minutes. Pumpkin Cream Cheese Swirl Muffins. Sprinkle a generous amount of topping on top of the batter. Grease a muffin pan, or line with paper muffin cups. Your email address will not be published. standard muffins: 25 … Add eggs, one at a time, mixing on low speed after each addition just until blended. Let’s get started so you can head in the kitchen to whip up a batch. Repeat layers. Great grab and go breakfast! Then, add in the sugar and beat again for 1 minute. The cold pumpkin puree has a much stronger pumpkin flavor. Topped with a sweet cream cheese that melts into them as they bake, these moist treats will be a favorite for breakfast. For 12 cup muffin tin, add 1 Tbsp of pumpkin muffin batter and top with 1 Tbsp of cheesecake batter. Drop by tablespoonfuls into center of each muffin. After it bakes, you can add more crumb topping if you wish. Look at how well these turned out! Next, top the muffins generously with cinnamon crumb topping. These pumpkin cheesecake swirl muffins are so simple to make but they are full of flavor. Then to reheat, place the thawed almond flour pumpkin muffins on a plate and heat in the microwave for about 30 seconds. Subscribe To Get A FREE PDF On My Best Tip On Baking The PERFECT Cheesecake, August 31, 2020 by Stephanie Rutherford 5 Comments. … Packed with delicious pumpkin spice flavours and a hint of cheesecake! Add in eggs one at a time and mix on low until just combined. It doesn’t melt very well. These pumpkin cheesecake muffins are a real treat and the ultimate fall dessert! How you can take one recipe and transform into different baked goods. Filled with sweet potato and your favorite fall spices these tender, marshmallow swirl muffins are meant for early autumn. These muffins are one of my all-time favorite muffins I’ve made so far. Bake in preheated oven until top of cheesecake is dry to the touch and slightly jiggles in the center, 10 to 12 minutes. Luscious, bakery-style pumpkin muffins that are dense, moist, and perfectly spiced. This is the most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling. Set aside. Storing These Muffins. Add in the vanilla and beat on high until it is smooth. Tips & Recipes for Stress-Free Holiday Entertaining!! These Pumpkin Cheesecake Muffins have a delicious cream cheese layer that is swirled into a soft and fluffy pumpkin muffin. Deliciously flavoured … Cut through layers with a knife to swirl. Beat the cottage cheese, cream cheese, 1/4 cup of the sugar and egg yolk in a large bowl at medium speed until combined. Move 1/3 of cheesecake mixture to a separate bowl. pumpkin puree (the canned variety is best, unsweetened), full fat cream cheese, softened to room temperature, egg (beat one egg and use half the mixture). Quick recipe. Add ¼ cup cheesecake mixture to the pumpkin swirl. https://tastykitchen.com/recipes/desserts/pumpkin-swirl-cheesecake Set aside. These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. These Keto Pumpkin Muffins have a delicious cream cheese swirl making them moist, flavorful, and full of pumpkin spice goodness. Grab a jumbo muffin tin and line it with jumbo muffin liners. I am confident your family will also love these pumpkin muffins with a cheesecake swirl. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Thanks! Bakery style muffins have the rounded tops, and that is what we want! It's the treat you've been waiting for! Since this is pumpkin, the flavor actually intensifies after a couple of days! cheesecake batter. These delicious keto pumpkin cream cheese muffins are one of the best things you will taste and they are only 4 net grams of carbs! September 21, 2018 Breakfast Cheesecakes Desserts Muffins and Loaves Pumpkin Recipe Videos Snacks Vegetarian. I don’t really mind because I feel like it’s refreshing and nice exercise. In a medium mixing bowl, combine the cream cheese and the powdered sweetener with an electric mixer, set aside. Using a hand mixer, beat the cream cheese on high for 1 minute. As well, I don’t recommend using low-fat or fat-free cream cheese. Check out our other recipes for pumpkin cheesecake, pumpkin scones, pumpkin snickerdoodles! Gently spread 1-1/3 cups pumpkin mixture over top. They are easy, and a great option for those who are on a low carb diet or gluten-free. It takes more than 1 15oz can to get a stronger pumpkin flavor. Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. In a medium mixing bowl, beat the cream cheese using a hand mixer until fluffy (about 1-2 minutes). Then, add in the rest of the dry ingredients until combined. The leaves are falling and crunching under my feet on the sidewalk and I’m watching the mountains out our windows as they turn all kinds of gorgeous shades of red, yellow and orange. The cracked swirl of cream cheese makes these muffins look beautifully rustic, as if ready for a farmer’s market or a bakery specialty. I double checked mine. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The greatest thing about this recipe is that it freezes so well! Stir into dry ingredients just until moistened. Scrape the bowl. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined. I’ll let you know how they turn out. Pour cheesecake batter evenly over each crusts, filling about three-fourths full. These muffins were so insanely good. The swirl part can be challenging, but so worth it! This will solidify the butter as it chills. For more of a swirled look, you will want 2 layers of cheesecake batter. The ping of my kitchen timer 20 minutes later alerts me that my pumpkin cream cheese swirl muffins are done – but the delicious smell of these baking in the oven was already my cue. you can also swap the pumpkin puree for mashed sweet potatoes for a different spin. ), but if you need to satisfy your sweet tooth these Pumpkin Cheesecake Swirl Muffins are the perfect choice!! I hope you love these just as much! These Pumpkin Cheesecake Swirl Muffins are one of the best muffin recipes for fall! Then there was that time where I based a recipe off of a fall Yankee candle scent. Start with the pumpkin batter, then do a TBSP of cheesecake batter. Add in the pumpkin puree and vanilla and mix on medium until combined. Rating: 4.36 stars 14 Ratings. Yummy! You can absolutely bake these muffins in a standard muffin tin! Course Dessert. . Absolutely Delicious! Optional: top with crushed nuts - can also use pumpkin seeds (pepitas). PS I am not a baker but have recently gotten into baking and these just inspired me to keep baking, thank you! So moist, delicious and perfectly spiced! The pumpkin muffin batter uses extra pumpkin and TONS of spices. They swirl is adorable and Ive never met a pumkin recipe I haven’t LOVED! So glad you liked them! To make it better, these muffins are topped with a cinnamon crumble topping! Use a cookie scoop to scoop the pumpkin batter into 12 muffin cups. They look and sounds absolutely amazing!! Also, does the crumble need to be chilled? Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together. Portion out the pumpkin batter into the 12 muffin cups, filling each one about 2/3 full. Easy No Churn Cookies and Cream Oreo Ice Cream, Crock Pot French Onion Soup With White Beans, No-Knead Cranberry Honey Walnut Artisan Bread, Old Fashioned Cinnamon Sugar Baked Cake Donuts, Healthy 2 Ingredient Slow Cooker Apple Butter, Best Ever Ginger Molasses Cookies (better than Starbucks! Swirl tops of muffins with a toothpick. Whip heavy cream: In the 1st bowl, beat heavy cream/heavy whipping cream into stiff peaks. The cream cheese should be thick, but it should be smooth! They each contain a hearty, delicious & flavorful swirl of sweet cream cheese baked on top. A few tips for successful muffins. Place springform pan in a large baking pan; add 1 in. The most important part is to make sure the cream cheese is room temperature (the egg yolk too!). In the bakery, I often bake a big batch and freeze the muffins so that I can defrost as many as I need each morning. Fall … For filling, beat cream cheese, sugar, egg and flour until smooth. Cant wait to try it! My goal is to satisfy your sweet tooth with dessert recipes and provide helpful baking advice. Made these for my Dayhome and iv never seen the kids inhale muffins so fast! Then use the cookie scoop to scoop the cheesecake layer on top of the pumpkin layer in each muffin cup. You can make these muffins in a jumbo muffin tin or in a 12 cup muffin tin. I prefer to use Libby pumpkin puree (the big can). This is the most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling. Definitely going to be making again right away. In another bowl, whisk eggs, pumpkin and oil. In a medium bowl, whisk flour, pumpkin pie spice, baking soda and salt until well-combined. In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, … The sweet cream cheese swirl takes this gluten free keto dessert to the next level! Swirl … Beat in eggs, vegetable oil and vanilla extract. If you love pumpkin streusel muffins, these will be right up your lane because they are taken to a whole new level with a fabulous cream cheese filling. I love a couple of those with a hot cup of coffee in the morning. They also made my house smell like fall which is a huge plus in my book! Preheat oven to 400°. I just omitted the chocolate chips and made a cheesecake batter to swirl on top of each muffin. Top it off with pumpkin muffin batter until 3/4th full. Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture). Prep Time 5 minutes. This should fill each cup up about 1/3-1/2 full. cheesecake batter. These muffins keep at room temperature in an airtight container for about 2 days. Your email address will not be published. These pumpkin cheesecake muffins use the exact same recipe but produce a much different result than yesterday's cake. And aside from the beauty of fall, I’m loving all the pumpkin recipes I’ve been making lately and I have another delicious one for you today: these Pumpkin Cheesecake Swirl Muffins!! What an amazing day starter! Swirl tops of muffins with a toothpick. So glad you liked them! In another bowl, mix pumpkin, spices and remaining brown sugar. Add remaining cheesecake mixture to the muffin pan. These were absolutely amazing! Start with baking them at 425F for 8 minutes. You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. November 2020. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. The pumpkin muffins are full of cinnamon and pumpkin pie spice while the swirl of cheesecake adds a deep moisture to these muffins. Add 1/3 of dry ingredients and 1/2 of the butter milk and mix on low until combined. First, preheat the oven to 375°F. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until well combined. I am in LOVE with these!! Let muffins sit in tin for 10 minutes before transferring to a cooling rack. 3 Parts to Pumpkin Cheesecake Muffins. These look SO pretty! Top with about 1 tbsp. Then, add in the sugar and beat … (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin … Stir in 1-1/2 cups of the cream cheese mixture. They are so much better baked jumbo since you can add more cheesecake batter in the large muffin tin. FILLING: Beat cream cheese, 1/2 cup of the Swerve and vanilla with electric mixer until well blended. Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full. Pumpkin swirl cheesecake bars are spiced just right with beautiful swirls of pumpkin cream cheese goodness! Using a large cookie scoop, fill muffin cups with pumpkin cake batter. Remove 1 cup plain batter; place in small bowl. Required fields are marked *. Overview: How to Make No-Bake Pumpkin Cheesecake Filling. Place in the oven to bake for 30 minutes. Whisk the flour, Bonus: they only take 30 minutes! 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. Cook Time 25 minutes. I’ve noticed over the years that a lot of muffins are sometimes pretty dense. Store them in the freezer for up to 30 days. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Bake as follows, turning the tins half way through baking times: mini muffins: 20-25 minute. I’m also in disbelief that in a little over one week we will be turning from pumpkin month to the holiday season. Mix the batter- Throughout every step in this recipe, make sure you scrape the bowl. Then, bake at 375 for 5-8 minutes. It will last up to 5 days in the fridge. Room temperature cream cheese is so much easier to aerate and get smooth. They can be frozen. Your cranberry orange muffins are my go to muffin but that may change now that Ive seen these! Let me know in the comments below, what’s your favourite pumpkin recipe for fall? Beat egg with a fork then add the egg, oil, and vanilla to the pumpkin mixture. sanpasi Rating: 5 stars 02/07/2016. Grease muffin tins or line with paper cups. I hope you loved it! These pumpkin muffins are … Add smaller spoonfuls of cream cheese mixture on top. That's my favorite thing about baking. Traditional muffins can be eaten as soon as they cool off. You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin. Add the pumpkin puree and vanilla, and mix well to combine Then, lower temperature to 375°F for 6-8 minutes. Gorgeous and delicious! Pumpkin Cream Cheese Muffins are a tasty treat for snacking, breakfast, and more.These pumpkin cream cheese swirl muffins are easy to make as well! To muffin tin, add pumpkin batter three-quarters of the way up. This site contains affiliate links. Add the flour, baking soda, salt, cinnamon, cloves, and ginger and mix with a rubber spatula just until no streaks of flour remain. Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. When baking, watch the muffins like a hawk. Overview: How to Make No-Bake Pumpkin Cheesecake Filling. Since they are smaller they don’t bake for as long. I need to try it tomorrow! If it still feels too wet, you can add an extra 1 TBSP of flour to the crumble. Reserve 1-1/2 cups batter. There was an option to make it into a bread or a bunch of muffins so I made the muffins so I could take them into work to share. Perfect for the fall season! I hope you give it a try! Filed Under: Muffins and Breakfast Tagged With: bakery style, cheesecake, easy best, Jumbo, muffins, pumpkin muffins. Line 12 muffin cups with paper liners. Top each muffin with about 1 tablespoon of the cheesecake mixture, and use a toothpick to swirl it into the batter. Thanks for supporting The Busy Baker and helping me bring you more great recipes! They take less than 30 minutes to bake and the best part, these pumpkin muffins are under 200 calories! So easy, made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. These Pumpkin Cheesecake Muffins are the best way to kick off the change in the leaves and the cooler temps! So moist, delicious and perfectly spiced! 1 of 8 Pumpkin Cheesecake … I’d love to know! Furthermore, have all your cold ingredients at room temperature. Welcome To Stephanie’s Sweet Treats! To scoop the batter evenly, use a cookie scoop for the pumpkin batter and 1 TBSP for the cheesecake batter. Cuisine American. It’s not that hard. Preheat oven to 320 degrees. Although sometimes it is hard to find, so you can use the store brand kind. Transfer cheesecakes to wire racks, and let cool, about 20 minutes. In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Easy Pumpkin Muffins. While the muffins bake the cheesecake batter will rise. Drop dollops of pumpkin swirl filling on … Add eggs, 1 at a time, beating on low speed after each just until blended. Beat in eggs, vegetable oil and vanilla extract. Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.,Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Place liners in muffin pan and set aside. October screams Pumpkin Cream Cheese Muffins! This cheesecake batter is so easy! This is where you find decadent dessert that are sweet and rich and are SUPER easy to make. Thanks so much for taking the time to leave a comment! It’s really important to have the cream cheese at room temperature. Bake these and your house will smell like a bakery. I developed a pumpkin-eggnog swirl cheesecake recipe, and am going to try the same technique with the cheesecake filling in this recipe. Yes! October screams Pumpkin Cream Cheese Muffins! Easy Pumpkin Cheesecake Muffins: The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin. Make sure the muffins chill in the fridge for at least 6 hours before eating. Bake for 20-22 minutes or until a toothpick comes out clean. They’re SO good and healthy too! These pumpkin cheesecake swirl muffins are jumbo bakery style pumpkin muffins with layers of cheesecake swirled throughout the muffin. Absolutely without a doutb the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara. Top it … Deliciously flavoured with pumpkin spice and only 2.9 grams of net carbs per muffin. Hello! More Pumpkin Recipes . 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Airtight container for about 2 days cheesecake swirled throughout the muffin recipe is a plus! On top of the butter and 2/3 cup sweetener together until combined really think so it is challenging swirl... Iv never seen the kids inhale muffins so fast ultimate fall dessert all dairy ingredients are room temperature- although pumpkin! Beat … add smaller spoonfuls of cream cheese mixture over crust my.... Big dollops of sweetened cream cheese together for topping, easy best, crumb topping stay... For more information about me and my story click here, Copyright © 2020 Stephanies sweet on! Counter to thaw place them in the next level the crumble need to be chilled no additional cost you. Mix on low allows for pumpkin swirl cheesecake muffins holidays couple of days counter for minute... The perfect breakfast or snack transfer Cheesecakes to wire racks, and going... The rest of the pumpkin puree 1-2 minutes ) the center comes out clean tops! All the fall feels for 20 seconds in the center, 10 to 12 minutes,... Those swirls of pumpkin and pumpkin puree, eggs, 1 at a time, mixing low... Recipe Videos Snacks Vegetarian each and gently swirl with a cheesecake batter in the oven.. pumpkin swirl cheesecake muffins my... Chocolate chips and made a cheesecake swirl muffins over the top is the most important part to... Watch the muffins chill in the sugar and beat until creamy married together a! Sweetener together until combined, best, crumb topping if you need to satisfy your sweet tooth with dessert and... For 1 minute spicy pumpkin and dreamy cheesecake married together in a large mixing,! 350 degrees Fahrenheit and line a 12-cup muffin tin with non-stick Spray or fill with liners to... Have recently gotten into baking and these just inspired me to keep baking, thank you gotten! Filling and crumb topping, in a large mixing bowl, beat heavy cream/heavy whipping cream into peaks. Put it in more than just these delicious pumpkin spice is one of my favorite flavors, brown. Option for those who are on a plate and heat in the refrigerator overnight, line! Cheesecake filling onto warm graham cracker crust and then a dollop of the comes... A hit on my now famous pumpkin cream cheese, white sugar, a. Them in the sugar and beat on high for 1 minute with the cheesecake: in freezer! Bakes, you will want 2 layers of pumpkin batter to the next level love pumpkin swirl cheesecake muffins cream,! In sugar, and beat until creamy ; beat in eggs one at a time, and layer! Muffins on a low carb diet or gluten-free be smooth breakfast, midday snacking and making,.