There’s nothing basic about this pumpkin cheesecake muffin. PUMPKIN CHEESECAKE MUFFINS RECIPEMakes: 12 MuffinsINGREDIENTSMuffins1¾ c. flour¼ c. SPLENDA® Sugar Blend¼ c. SPLENDA® Brown Sugar Blend½ tsp. baking powder1 tsp. baking soda¼ tsp. Sea salt2 tsp. pumpkin spice mix2 large eggs1 c. pumpkin puree½ c. canola oil¼ c. skim milk1 tsp. vanilla extractCheesecake Swirl6 oz. light cream cheese, softened1 egg yolk1 tsp. vanilla extract2 tbsp. SPLENDA® Sugar BlendDIRECTIONSPreheat oven to 350°F.Line a muffin tin with 12 muffin liners. In a large bowl, mix together flour, SPLENDA® Sugar blend, SPLENDA® Brown Sugar Blend, baking powder, baking soda, salt, and cinnamon. Add in the rest of the ingredients and mix well.Make cheesecake batter: In another large bowl, beat cream cheese, egg yolk, vanilla, and SPLENDA® Sugar blend until smooth.To muffin tin, add pumpkin batter three-quarters of the way up. Top with about 1 tbsp. cheesecake batter. Swirl tops of muffins with a toothpick.Bake for 20-22 minutes or until a toothpick comes out clean.