Pumpkin Cheesecake Muffins

Makes 24 muffins. Preheat oven to 350°F. Grease or put paper liners in 24 muffin wells.

Begin by making the filling. Cream together the cream cheese and 1/3 cup sugar until light and fluffy. Set aside.

Then make the muffin batter. In a large bowl, beat the eggs lightly with a stand mixer on medium speed (you could also do this with a hand mixer or by hand). Add 2 cups of sugar, the oil, and the pumpkin puree. Beat well on medium speed (1-2 minutes). Set aside.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to the pumpkin mixture, and blend well.

To assemble the muffins, fill muffin wells halfway with the batter. Add a dollop of the cream cheese filling (about a teaspoon) and top with remaining batter. Sprinkle brown sugar lightly over top of muffins (if using).

Bake at 375°F for 15-20 minutes, until a golden brown hue appears and muffins are springy to the touch.

Adapted from a family recipe handed down to me by Rose Dyer.