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Marbled Pumpkin Cheesecake Muffins

Marbled Pumpkin Cheesecake Muffins
Course Bread
Cuisine American
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Cookie Madness
Cost 5



  • 8 ounces cream cheese, softened (230 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 egg
  • 1/2 teaspoon vanilla


  • 1 3/4 cup all purpose flour, measure with a light hand (220 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup light brown sugar (100 grams)
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon each nutmeg, allspice and cloves
  • 1/3 cup vegetable oil
  • 1 large large egg
  • 1 1/4 cups canned pumpkin (not pie filling)
  • 1/2 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 1/3 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.