Pumpkin Cheesecake Muffins

Ingredients

Cheesecake Topping:

• 4 oz cream cheese
• 3 tablespoons powdered sugar
• 1 egg yolk

Muffins Batter:

• 1 ⅔ cups all purpose flour
• 2 tablespoons cocoa nibs
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cup canned pumpkin
• 1 ⅓ cups white granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs

Instructions

1. 1
   In a medium bowl, whisk together the cream cheese, powdered sugar and egg yolk until smooth.
2. 2
   Preheat your oven to 350 degrees F. Place muffin liners inside the muffin cups and set aside.
3. 3
   In a medium bowl, whisk together the all-purpose flour, cocoa nibs, pumpkin pie spice, baking powder, baking soda and salt.
4. 4
   To another medium bowl, add the pumpkin puree, sugar, vegetable oil and eggs; mix. Next, fold in the flour mixture until just combined, being sure not to over mix the batter.
5. 5
   Divide the batter among the muffin cups, filling each one 3/4 of the way full.
6. 6
   Add a scant teaspoon of the cream cheese mixture to the tops of each of the muffins. Using a skewer or a knife, swirl it into the batter.
7. 7
   Transfer the muffins to the oven to bake for 25 to 30 minutes, or until they are puffed, lightly golden brown and a wooden pick or skewer inserted into the muffin’s center comes out clean. Cool on rack for 5 minutes and serve warm.