Recipe: Pumpkin Cheesecake Mini Muffins

I did a poll this week on my Facebook page to help me decide on a recipe to make this weekend.  The clear winner was Pumpkin Cheesecake Mini Muffins. 

And I'm glad.

Pumpkin Cheesecake Mini Muffins

1 c sugar
2 eggs
1/2 c oil
1 c pumpkin puree
1 c all-purpose flour
1/2 c whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg

Filling:
8 oz cream cheese (I used neufchatel 1/3 fat)
scant 1/4 c sugar
1 egg
1 tsp vanilla

Topping:
1/4 c sugar
2 1/2 Tbsp whole wheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
2 Tbsp cheesecake filling (from above)

Preheat oven to 375 F.  Combine sugar, eggs, oil, pumpkin, and vanilla.  Add flour, baking soda, and spices and mix well.  In a separate bowl, combine ingredients for filling.

Line mini muffin pans and scoop the muffin base into them.

Top with just a little (1 tsp or so) cheesecake filling and swirl with a toothpick.

Mix ingredients for topping.  Sprinkle on top of the swirled muffin batter.  Bake for about 12 minutes, or until a toothpick comes out clean.  Cool on wire racks and enjoy.

(I had quite a bit of the cheesecake filling leftover, so you could probably halve the filling recipe and be happy)

Leftover filling... no clue what to do with it...