These pumpkin cheesecake muffins combine warmly spiced pumpkin batter with a creamy cheesecake swirl for a rich, bakery-style treat. They are perfect for fall breakfasts, snacks, or dessert.
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Spoon the pumpkin batter evenly into the prepared muffin cups, filling each about halfway.
Add about 1 tablespoon of the cheesecake filling on top of each muffin cup, then top with a little more pumpkin batter if needed to cover.
Use a toothpick or skewer to gently swirl the cheesecake layer into the pumpkin batter for a marbled effect.
Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the pumpkin batter to keep the muffins tender. For extra flavor, serve slightly warm or chilled after the cheesecake layer has set. Store leftovers covered in the refrigerator.