Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, mix the vegetable oil, eggs, pumpkin puree, and vanilla. Fold in the dry ingredients until just combined.

Step 3

In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.

Step 4

Fill each muffin liner halfway with pumpkin batter. Add a spoonful of cheesecake filling and top with more pumpkin batter until liners are ¾ full.

Step 5

Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.