# Components:
→ Pumpkin Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup packed brown sugar
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 2 teaspoons pumpkin pie spice
08 - 2 large eggs
09 - 1 cup canned pumpkin purée
10 - 1/2 cup vegetable oil
11 - 1/4 cup milk
12 - 1 teaspoon vanilla extract
→ Cheesecake Filling
13 - 8 ounces cream cheese, softened
14 - 1/4 cup granulated sugar
15 - 1 large egg yolk
16 - 1/2 teaspoon vanilla extract
→ Optional Topping
17 - 1/4 cup chopped pecans or walnuts
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
03 - In a separate bowl, whisk eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients. Stir just until integrated, taking care not to overmix the batter.
05 - Beat softened cream cheese in another bowl until smooth. Add granulated sugar, egg yolk, and vanilla extract; continue beating until creamy.
06 - Spoon pumpkin batter into each muffin cup, filling about two-thirds full.
07 - Place approximately 1 tablespoon cheesecake mixture on the center of each muffin. Swirl gently with a toothpick or knife for a marbled effect.
08 - Sprinkle chopped pecans or walnuts on top, if desired.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the pumpkin portion of the muffin comes out clean.
10 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before serving.
