Pumpkin Swirl Muffins - cooking recipe

Ingredients

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
CHEESECAKE FILLING
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 degrees F.
In a large bowl, 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.
In a second bowl, 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.
In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Grease your muffin tins or line with paper cups.
Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).