Pumpkin Cheesecake Swirl Muffins

Pumpkin Cheesecake Swirl Muffins
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Calories 255 cals
Total Fat 11 g
Cholesterol 58 mg
Dietary Fiber 1 g
Sodium 257 mg
Protein 5 g
Total Carbohydrate 34 g

Prep Time: 15 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 15


  • 1/2 cup Daisy Cottage Cheese
  • 4 ounces cream cheese, softened
  • 1 1/4 cups sugar, divided
  • 1 large egg yolk
  • 1 1/3 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup canned pure pumpkin
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon coarse sugar


Heat the oven to 400 degrees. Line 12 muffin cups with paper liners. Beat the cottage cheese, cream cheese, 1/4 cup of the sugar and egg yolk in a large bowl at medium speed until combined. Set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 cup sugar, oil and pumpkin in a large bowl at medium speed for 1 minute or until blended. At low speed, beat in the eggs, one at a time, until combined. Slowly beat in the flour mixture alternately with the milk, beginning and ending with the flour mixture. Divide between the muffin cups; top with the cottage cheese mixture. Using a small knife, swirl the cottage cheese mixture gently into the muffin batter. Sprinkle with the coarse sugar. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Cool completely.


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