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Pumpkin Pie Cheesecake Swirl Muffins

Pumpkin Pie Cheesecake Swirl Muffins

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12


  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 15 ounces canned pumpkin
  • 1/3 cup Truvia baking blend
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Cheesecake Filling
  • 8 ounces cream cheese softened
  • 2 tablespoons Truvia brown sugar blend
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400 degrees F.
  2. Spray a 12-cup muffin pan with cooking spray and set aside. You can also use baking cup liners.
  3. In a large mixing bowl, whisk together egg, oil, pumpkin spice, and vanilla. Whisk in the pumpkin and sugar, until smooth.
  4. In a separate bowl stir together flour, baking powder, and salt. Add to wet ingredients and stir just until dry ingredients are incorporated.
  5. Divide muffin mixture evenly between 12 muffin cups in the muffin pan.
  6. Using a handheld electric mixer, blend cream cheese, brown sugar blend, and vanilla until smooth, on the lowest setting.
  7. Using a spoon, drop a dollop of the cream cheese mixture into the center of each muffin. Use a butter knife or toothpick to swirl the cream cheese through each muffin.
  8. Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out mostly clean.
  9. Transfer from muffin pan to wire rack to cool.
  10. The muffin will be dense.