Pumpkin Cheesecake Muffins

MUFFINS:

1 15 oz can pumpkin puree, not pumpkin pie filling

1/4 cup coconut oil or any 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

2 teaspoons pumpkin pie spice

1/2 teaspoon salt


FILLING:

8 ounces cream cheese, at room temperature

1 large egg yolk

1/2 cup sugar

1/8 teaspoon vanilla extract


METHOD:

Preheat oven to 350°

In a large mixing bowl, combine canned pumpkin, oil, and sugar together.
Add in eggs, one at a time, mixing well after each one.
Stir in vanilla.
Stir the flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Spray your muffin pan well with cooking spray. Fill each muffin about 2/3 full. Divide the filling evenly placing a large dollop on each muffin.
With a skewer or a knife, swirl the cream cheese mixture into the the pumpkin.
Bake for 20-25 minutes for regular muffins or about 18 minutes for mini muffins. The muffins are done when a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes and remove from the pan.
*NOTES: If you want you could top the muffins with chopped pecans or walnuts.  
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