Make cheesecake filling

In a small bowl, whisk cream cheese, powdered sugar and vanilla together until smooth.

Using a mini cookie scoop or spoon, form 15 balls of cheesecake filling (or 12 if you want to make a mini loaf of pumpkin bread).

Place in the freezer for 15 - 20 minutes while you make the muffin batter.

Make the muffins

Preheat oven to 400°F // 200°C // Gas mark 6.

Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.

In a small bowl, combine pumpkin purée, eggs, vanilla, sugar, melted butter and oil. Whisk to combine.

Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.

Fill muffin liners 1/2 full. Place one cheesecake ball in the center of the half-filled muffin cup.

Then top with additional batter until cup is 2/3 full, smoothing the top with a small offset spatula.

Sprinkle each muffin with 1/2 teaspoon cinnamon sugar.

Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached. (Slide tester in at an angle to avoid filling)

Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.