Swirled Pumpkin Cheesecake Muffins

williams-sonoma.com

Sherry Gonzales

subheading: For the pumpkin batter:

1 ¼ cups (6 ½ oz./200 g) all-purpose flour

¾ tsp. baking soda

½ tsp. kosher salt

3 ¼ tsp. ground cinnamon

1 tsp. freshly grated nutmeg

¾ tsp. ground cloves

¾ tsp. ground ginger

¾ tsp. ground allspice

2 eggs

1 scant cup (7 ½ oz./235 g) pumpkin puree

⅓ cup (3 fl. oz./80 ml) canola oil

¾ cup (6 oz./185 g) granulated sugar

⅓ cup (2 ½ oz./75 g) firmly packed dark brown sugar

2 ¼ tsp. vanilla extract

subheading: For the cheesecake mixture:

8 oz. (250 g) cream cheese, at room temperature

⅓ cup (3 oz./90 g) granulated sugar

1 egg yolk

1 tsp. vanilla extract

1 tsp. milk

Pinch of kosher salt

Directions at williams-sonoma.com

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