Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, mix together oil, eggs, pumpkin puree, and vanilla until smooth.

Fold the dry ingredients into the wet mixture until no streaks of flour remain.

In a separate bowl, beat the cream cheese with additional sugar until creamy.

Fill each muffin liner halfway with pumpkin batter, add a spoonful of cheesecake filling, and top with more batter until ¾ full.

Bake for 20 to 25 minutes until a toothpick inserted into the muffin comes out clean.

Cool in the tin for 5 minutes before transferring to a wire rack.