I’m so excited that pumpkin is back in the markets! The first day I saw it I bought 4 cans. I like to hoard it because I often can’t find it after Christmas and then I get sad. I’m happy that this week Sunday Supper is sharing fall flavors because I can’t wait to start sharing pumpkin!
As soon as I got home from the store I started looking up recipes. I immediately pinned 4 of them that I hoped to make on the weekend. When the weekend finally came I was exhausted but was determined to make at least two of the pumpkin recipes.
My husband was gone for the day so I got baking in the kitchen. This was my first pumpkin recipe of the season. They are spiced pumpkin muffins with a cheesecake swirl. 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.
The muffin recipe is a basic pumpkin recipe with a few chocolate chips thrown in for good measure. I’m sorry but pumpkin just calls for chocolate. After the muffins were made I whipped up a quick cheesecake and swirled it into the muffin batter.
When the muffins came out and look great! They were cooked well and I could see the cheesecake swirl popping out the top of the muffins. When I bit into one it was moist and delicious. The pumpkin muffin was perfectly spiced and the cheesecake swirl added flavor and a different texture to the muffin. These are great for a snack or even for breakfast.
Cheesecake Swirl Pumpkin Muffins
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
A spiced pumpkin muffin swirled with cheesecake
Author: Heather Lynne
Recipe type: Muffin
Serves: 30 muffins
Ingredients
For the pumpkin muffins:
1 can (15 oz) pumpkin puree
4 eggs
1 c. butter, softened
⅔ c. milk
2 t. vanilla
2 c. sugar
3½ c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 T. pumpkin pie spice
1½ c. chocolate chips
For the cheesecake filling:
16 oz. cream cheese, room temperature
¼ c. sugar
1 egg
1 T. milk
1 t. pumpkin pie spice
Instructions
Preheat the oven to 350 degrees. Place 30 cupcake liners in three muffin tins.
In a large bowl combine pumpkin, eggs, butter, milk, vanilla, and sugar. Mix well until smooth.
In another bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice.
Pour the flour mixture into the butter mixture and mix until just combined. Fold in the chocolate chips. Set aside.
To make the filling place all ingredients in a large bowl and beat with a mixer until smooth.
Fill each muffin cup ⅓ of the way full with muffin batter. Place 1 teaspoon of cheesecake mixture on top of it, then top with another spoonful of muffin batter.
Bake for 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Cool completely on a wire rack.
Notes
Recipe adapted from Your Cup of Cake
3.3.3070
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
Breakfast
Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
Chocolate Chip Pumpkin Bread by Party Food and Entertaining
Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
Pumpkin Cornbread Muffins by Pancake Warriors
Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
Roasted Veggie Tart by Books n’ Cooks
Main Dishes
Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
Apple Cider Glazed Salmon by Seduction in the Kitchen
Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
Butternut Squash Lentil Curry Soup by Food Done Light
Curry Beef Pies by Jane’s Adventures in Dinner
Fantasy Rice by The Petit Gourmet
King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
Pasta with Creamy Butternut & Bacon by Cooking Chat
Pork Chops with Apple Dijon Sauce and Polenta Cake by Crazy Foodie Stunts
Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
Sweet Potato French Bean Lentil Salad by Food Lust People Love
Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
Apfelkuchen by Curious Cuisiniere
Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
Autumn Bellini by An Appealing Plan
Autumn Spice Cookies by Desserts Required
Caramel Apple Napoleons by The Crumby Cupcake
Caramel Apple Pie Bundles by The Freshman Cook
Caramel Apple Streusel Muffins by The Redhead Baker
Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
Chocolate and Pear Scones by From Gate to Plate
Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
Dutch Apple Pie by That Skinny Chick Can Bake
Gluten Free Pumpkin Muffins by Gluten Free Crumbley
Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
Pumpkin Crisp by Cosmopolitan Cornbread
Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
Pumpkin Pecan Bundt Cake by Flour On My Face
Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
Pumpkin Tapioca Pudding by Eating in Instead
Roasted Maple Pears by Amee’s Savory Dish
Spiced Pear Cake by Simply Healthy Family
Spiced Pumpkin Bread by Renee’s Kitchen Adventures
Sweet Apple Skillet Cake by Nosh My Way
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