Pumpkin cheesecake muffins

There's nothing like cooking with friends. Everything tastes better, calories count less, and you get to be with the people you love. I highly recommend this recipe with friends on the side. So0o0o corny but so true.

For the muffkeys:

1 1/2 cups all-purpose flour

3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup canola (or /vegetable) oil)

For the cream cheese swirl:

8 ounces cream cheese

1/3 cup granulated sugar

1 egg

Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree. 

Grease muffin trays. Pour half of the pumpkin batter into 12 muffin cups. Then add half of the cream cheese filling on top. Swirl with a knife to create a marbled effect. Scoop the remaining half of the pumpkin mixture into the 12 cups. Top with the second half of the cream cheese mixture. Swirl again with your knife to combine. Dust with ground cinnamon. Bake until knife comes out clean when inserted into muffin, about 20 minutes.