Pumpkin Cheese Cake Muffins With a Swirl

Pumpkin Cheese Cake Muffins with Roasted Walnut Oil and Gravenstein Apple White Balsamic Vinegar from The Little Shop of Olive Oils

These Pumpkin Cheese Cake Muffins With a Swirl are cozy, creamy, and full of fall flavor. Pumpkin puree, warm pumpkin spice, Roasted Walnut Oil, and Gravenstein Apple White Balsamic Vinegar come together in tender pumpkin muffins finished with a sweet cream cheese swirl.

The Roasted Walnut Oil adds a rich, nutty flavor that works beautifully with pumpkin and spice, while the Gravenstein Apple White Balsamic Vinegar brings a bright apple note to both the muffin batter and the cream cheese topping. They are simple enough for weekend baking but pretty enough for brunch, fall gatherings, or a holiday dessert tray.

Why You’ll Love This Recipe

  • It is cozy, pumpkin-spiced, and perfect for fall baking.
  • The cream cheese swirl makes each muffin feel extra special.
  • Roasted Walnut Oil adds warm, nutty depth to the batter.
  • Gravenstein Apple White Balsamic Vinegar adds subtle apple brightness.
  • They are great for brunch, snacks, dessert trays, or holiday mornings.

Serving Ideas

Serve these pumpkin cheesecake muffins slightly warm or at room temperature with coffee, tea, cider, or a cozy brunch spread. Garnish with pumpkin seeds, a tiny rosemary sprig, or a little seasonal jelly if you want to make them extra pretty for guests.

Shop the Flavor

This recipe features Roasted Walnut Oil and Gravenstein Apple White Balsamic Vinegar, two pantry favorites that bring nutty richness and bright apple flavor to fall baking, muffins, cakes, dressings, roasted vegetables, and more.

Grab them online or stop by The Little Shop of Olive Oils in Franklin, MA to add cozy fall flavor to your next bake.

Pumpkin Cheese Cake Muffins With a Swirl

The Little Shop of Olive Oils

Servings

18

Prep Time

20 minutes

Cook Time

20 minutes

Calories

205

Cuisine

American

Category

Dessert

These Pumpkin Cheese Cake Muffins With a Swirl are tender pumpkin spice muffins made with pumpkin puree, Roasted Walnut Oil, Gravenstein Apple White Balsamic Vinegar, and a creamy cheesecake-style swirl. They are cozy, flavorful, and perfect for fall baking, brunch, holiday mornings, dessert trays, or an afternoon treat with coffee or cider.

Pumpkin Cheese Cake Muffins With a Swirl

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain Himalayan sea salt
  • 1 can pumpkin puree, 15 ounces
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup Roasted Walnut Oil
  • 1 tablespoon Gravenstein Apple White Balsamic Vinegar
  • Rosemary sprigs, pumpkin seeds, or jellies, optional for garnish

Directions

  1. Preheat the oven to 375°F.

  2. Place paper baking cups into a muffin pan and set aside.

  3. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and Himalayan sea salt until well combined.

  4. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar.

  5. Beat in the eggs, Roasted Walnut Oil, and Gravenstein Apple White Balsamic Vinegar.

  6. Slowly whisk in the flour mixture until there are no lumps.

  7. Fill the muffin cups about 3/4 full with the pumpkin batter.

  8. In a medium bowl, beat the cream cheese until smooth.

  9. Add the granulated sugar, egg yolk, and Gravenstein Apple White Balsamic Vinegar. Beat until well combined.

  10. Top each muffin with about 1 tablespoon of the cream cheese mixture.

  11. Use a toothpick to swirl the cream cheese mixture into the pumpkin batter.

  12. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

  13. Let the muffins cool for about 15 minutes.

  14. Garnish with rosemary sprigs, pumpkin seeds, or jellies, if desired.

  15. Serve and refrigerate any leftovers.

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