Pumpkin Cheesecake Muffins

I must have made at least a couple of dozen different kinds of muffins in the last couple of years. Back when I started baking, what started as a 'let me see if I can bake a muffin of my own' has now almost become a chore. Especially so since every afternoon as my hungry kindergartner gets back from school, more often than not, her demand is to have a muffin for a snack. That makes my job to keep it interesting for her by mixing it up. This recipe is another variation that is derived from one of my own previous muffin recipes from here. Needless to say it worked great and also is just in time for fall.

  Ingredients: makes about 10-12

Pumpkin puree		3/4 cup (canned)
Oil		1/4 cup vegetable or canola
Sugar		3/4 cup
Eggs		2 large
Baking powder		3/4 tsp
Salt		3/4 tsp
Ground cinnamon		1 tsp
Nutmeg powder		1/4 tsp
All purpose Flour		1 cup + 1 tbsp
For the cheesecake filling	-
Cream cheese		8 oz at room temp
Egg yolk		of 1 large egg
Sugar		3-4 tbsp

Method:
1. Preheat oven to 350 degree F. In a large mixing bowl or a stand mixer with paddle attachment, add in the first 9 ingredients, mix/beat till everything is blended and smooth. Add in the flour and mix till well blended and smooth.
2. Lightly grease a non stick muffin pan with cooking spray or butter.
3. For the cheesecake filling, in a separate bowl stir together the cream cheese, sugar and egg yolk until well combined.
4. Pipe or spoon the pumpkin mixture in pans about 1/2 full. Pipe or spoon a generous amount of cheesecake filling atop the batter, and then top off each cup with an additional tsp of pumpkin batter. You can also make a swirl effect if you wish.
5. Bake for 18 to 22 minutes, or until a cake tester inserted into the center comes out clean.
6. Remove  from the oven, and after about 5 minutes, loosen their edges, and transfer to a rack to cool. ENJOY!

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