Swirled Pumpkin Cheesecake Muffins

Preheat an oven to 400°F (200°C). Line 12 standard muffin cups with paper liners.

To make the pumpkin batter, in a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and allspice. In a large bowl, whisk together the eggs, pumpkin puree, oil, both sugars and vanilla until smooth. In two additions, whisk the flour mixture into the pumpkin mixture until blended and no streaks of flour remain. Set the batter aside.

To make the cheesecake mixture, in the bowl of an electric mixer fitted with the flat beater, or in a large bowl, using a handheld mixer, beat together the cream cheese, granulated sugar, egg yolk, vanilla, milk and salt on medium speed until smooth and creamy, about 1 minute. Halfway through, stop the mixer and scrape down the bowl with a rubber spatula.

Fill each prepared muffin cup one-third full with the pumpkin batter, then dollop the cheesecake mixture over the batter, dividing evenly. Top with the remaining batter. Drag a wooden skewer in a circular motion through the pumpkin batter and cheesecake to swirl them together, using the skewer to lift and swirl; repeat as needed to create a marbled effect.

Bake until the muffins have risen and the tops spring back when lightly pressed, about 18 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the muffins out onto the rack. Serve warm or at room temperature. Makes 12 muffins.

Williams Sonoma Test Kitchen