Marbled Pumpkin Cheesecake Muffins are dense, moist, rich muffins swirled with sweetened cream cheese. I originally made them for my daughter to take to school (before she informed me she was tired of muffins). Since then I've been making these on and off, and people seem to really like them. They're fairly easy and they freeze well. I still haven't tested with light cream cheese.
Aldi Bake Shop Pumpkin Cream Cheese Bites
I just saw that Aldi is selling a similar product called Pumpkin Cream Cheese Bites. Looks like Aldi's are "mini"s or bite size, which leads me to believe this recipe would also be delicious made as miniatures. I haven't tested that version yet, but it seem like all you would do is use mini muffin tins and decrease the baking time slightly.
Small Batch Pumpkin Cream Cheese Muffins
This recipe makes 12 Pumpkin Cheesecake Muffins but you can halve it pretty easily and make 6. When making the filling, use 4 oz of cream cheese, 2 tablespoons of sugar and 2 tablespoons of beaten egg. That's half your egg. Use the other half of the egg in the muffin batter.
Pumpkin Cheesecake Muffins Alternatives
Marbled Pumpkin Cheesecake Muffins
- 8 ounces cream cheese, softened (230 grams)
- ¼ cup granulated sugar (50 grams)
- 1 egg
- ½ teaspoon vanilla
- 1 ¾ cup all purpose flour, measure with a light hand (220 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon each nutmeg, allspice and cloves
- ⅓ cup vegetable oil
- 1 large large egg
- 1 ¼ cups canned pumpkin (not pie filling)
- ½ teaspoon vanilla
- Preheat oven to 350 degrees F. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.
- Prepare filling. Beat together cream cheese and sugar, then stir in egg and vanilla. Set aside.
- In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon and spices.
- In another mixing bowl, blend oil, egg, pumpkin and vanilla. Add flour mixture to pumpkin mixture and stir until combined.
- Fill muffin cups about ⅓ of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.
- Bake for 23-25 minutes. Let cool on a wire rack.