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

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, combine the vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined.

In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth.

Spoon half of the pumpkin batter into each muffin liner, add cheesecake filling, then top with remaining pumpkin batter.

Bake for 20 to 25 minutes until a toothpick comes out clean from the pumpkin batter.

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