Super moist and flavorful pumpkin muffins with a delicious cream cheese swirl topping.
These pumpkin cheesecake muffins are the perfect Fall treat for breakfast. They're super moist like pumpkin bread with lots of warm spices. The cream cheese topping makes them extra delicious!
Oil, sugar, brown sugar, eggs, vanilla, pumpkin puree, buttermilk, flour, baking powder, spices, salt, cream cheese, egg yolk.
First, preheat the oven to 425°F. Whisk oil, sugar, brown sugar, vanilla extract, and egg until combined in a large mixing bowl.
Next, whisk in the pumpkin puree and room temperature buttermilk until everything is smooth and well combined.
Fold in the all purpose flour, baking powder, pumpkin pie spices, and salt until there are no dry flour streaks. Set aside.
In a separate bowl. beat cream cheese, sugar, and egg yolk together on medium speed until smooth.
Scoop batter into a muffin tin and swirl in the cream cheese. Bake at 425°F for 5 minutes. Lower the heat to 350°F and bake for 10-15 more minutes.
Let the muffins cool on a wire rack and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.