- 7 minutes
- 18 - 20 minutes
- 12 muffins
Bring in your fall mornings with these cheesecake filled muffins. These are great with coffee and a great way to start your day.
- Preheat oven to 375°F. Blend flour, pumpkin spice, baking soda and salt. Whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the dry mixture, until there are no lumps and then fill the muffin tins to about 3/4 full.
- Beat cream cheese until smooth, then add in sugar, egg yolk and vanilla extract. Top each muffin with 1 tablespoon of the cheesecake mixture and using a toothpick or skewer, swirl it into the batter.
- Bake for 18-20 minutes, or until a toothpick or skewer comes out clean when inserted.