Pumpkin Cheesecake Swirl Muffins - cooking recipe

Ingredients

PUMPKIN MIXTURE
1 (15 ounce) can pumpkin
1/4 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
CREAM CHEESE MIXTURE
8 ounces cream cheese, at room temperature
1 large egg yolk
5 tablespoons sugar
1/8 teaspoon vanilla extract
chopped nuts (walnuts, pecans) (optional)

Preparation

Preheat oven to 350 F (180C).
PUMPKIN MIXTURE:
Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Add vanilla.
Whisk together flour, baking powder, baking soda, salt, and spices.
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
CREAM CHEESE MIXTURE:
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
ASSEMBLY:
Grease muffin tins or line with paper cups.
Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.
Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
Bake as follows, turning the tins half way through baking times:
mini muffins: 20-25 minute.
standard muffins: 25-30 minute.
jumbo muffins: 30-40 minute.