Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1 15.25-ounce box spice cake mix
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth, then add the spice cake mix and mix until well combined.
- Scoop the batter into prepared muffin tins, filling them about 3/4 full using an ice cream scoop or spoon.
- In a small bowl, mix the room temperature cream cheese, egg yolk, sugar, and vanilla until smooth.
- Add approximately 1 tablespoon of the cheesecake topping onto each muffin, swirling it in with a toothpick.
- Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider adding a teaspoon of cinnamon to the batter.
Store leftover muffins in an airtight container for up to 3 days.
These muffins freeze well; wrap them individually to enjoy later.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg