# Ingredient List:
→ Pumpkin Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup packed brown sugar
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 2 teaspoons pumpkin pie spice
08 - 2 large eggs
09 - 1 cup canned pumpkin purée
10 - 1/2 cup vegetable oil
11 - 1/4 cup milk
12 - 1 teaspoon vanilla extract
→ Cheesecake Filling
13 - 8 ounces cream cheese, softened
14 - 1/4 cup granulated sugar
15 - 1 large egg yolk
16 - 1/2 teaspoon vanilla extract
→ Optional Topping
17 - 1/4 cup chopped pecans or walnuts
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply a light coat of nonstick spray.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until well blended.
03 - In a separate bowl, thoroughly whisk eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until mixture is smooth.
04 - Gently fold wet ingredients into the dry mixture until just combined. Take care not to overmix.
05 - In a third bowl, beat softened cream cheese until smooth using an electric mixer, then add granulated sugar, egg yolk, and vanilla extract. Beat until creamy and fully incorporated.
06 - Distribute pumpkin batter evenly into each prepared muffin cup, filling each about two-thirds full.
07 - Top each muffin with approximately 1 tablespoon of cheesecake filling. Using a toothpick or knife, gently swirl the filling into the surface of the batter.
08 - Sprinkle chopped pecans or walnuts over the muffins if desired.
09 - Transfer pan to oven and bake for 22 to 25 minutes, or until a toothpick inserted into the muffin portion returns clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
