Pumpkin Cheesecake Muffins

• 8 ounces of softened cream cheese (227g)
• 1 cup of light brown sugar (200g)
• ½ tablespoon of vanilla extract (7g)
• ½ cup of heavy whipping cream (119g)
• 1 teaspoon of salt (5g)

Preheat the oven to 350°F (190°C)

Cheesecake Filling: Bring the cream cheese to room temperature. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla and salt. Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture.

Muffin Batter:

In a large bowl add in the oil, sugar, pure pumpkin puree, egg and vanilla extract. Whisk this together for about a minute. After, add in the flour, baking powder, baking soda, pumpkin spice and salt. Fold the dry ingredients into the batter until just combined.

Line a muffin pan with muffin liners. Add about 4 tablespoons of the batter into each muffin liner. Add about a tablespoon and half of the cheesecake filling on top of the muffin batter.

Using a knife, gently swirl the cheesecake filling into the muffin batter.

Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter.

This recipe makes approx. 9 muffins.