Preheat oven to 350°F and line a muffin tin.
In a medium bowl, combine all pumpkin muffin base ingredients and mix until smooth and fully incorporated.
In a separate bowl, whisk together the cheesecake swirl ingredients until creamy.
Fill each muffin cavity about two thirds full with the pumpkin batter. Spoon a small amount of the cheesecake mixture on top of each muffin and gently swirl with a toothpick.
If using, sprinkle the cinnamon sugar topping evenly over the muffins.
Bake for 16 to 18 minutes, or until the muffins are set and a toothpick inserted comes out mostly clean.
Allow to cool before serving.
Protein Cinnamon Roll Pumpkin Cheesecake Muffins