# The Ingredients You'll Need:
→ Muffin Base
01 - 1 cup all-purpose flour
02 - 1/2 cup light brown sugar
03 - 1/4 cup vegetable oil
04 - 1/4 cup milk
05 - 1 large egg
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cardamom
12 - 1/8 teaspoon ground cloves
13 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
14 - 8 ounces cream cheese, softened
15 - 1/4 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Topping
18 - 1 tablespoon light brown sugar
19 - 1/2 teaspoon ground cinnamon
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
03 - In a separate bowl, combine vegetable oil, milk, and egg until thoroughly blended. Fold wet mixture into dry ingredients, stirring gently just until combined.
04 - Divide muffin batter evenly into each muffin cup, filling each approximately one-third full.
05 - In another bowl, beat softened cream cheese with granulated sugar until smooth. Add egg and vanilla extract, mixing until creamy.
06 - Spoon one heaping tablespoon of cheesecake filling over the muffin base in each cup.
07 - Combine brown sugar and cinnamon for topping and sprinkle evenly over cheesecake layer.
08 - Bake 22 to 25 minutes, until cheesecake is set and muffin base is golden.
09 - Allow cups to cool in pan for 10 minutes. Transfer to a cooling rack to cool completely. Chill at least 1 hour before serving.
