Pumpkin Cheesecake Muffins
INGREDIENTS
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MUFFINS:
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1 15 oz can pumpkin
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¼ cup vegetable oil
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2 large eggs
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1 (200g) cup sugar
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1 teaspoon vanilla
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1½ cups (188g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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FILLING:
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8 ounces (200g) cream cheese, at room temperature
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1 large egg yolk
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5 tablespoons (75g) sugar
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⅛ teaspoon vanilla extract
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Chopped nuts (walnuts, pecans) (optional)
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