• Substitutions/Add-ins: Stir in ½ cup of chopped pecans or walnuts into the pumpkin batter for extra texture. Use 2 teaspoons of pre-made pumpkin pie spice blend instead of individual spices. Swap ½ cup of all-purpose flour for whole wheat pastry flour for added fiber. For a dairy-free option, use dairy-free cream cheese and your preferred dairy-free milk alternative.
• Tips: Always use pure canned pumpkin puree, not pie filling. For a smooth cheesecake swirl, ensure cream cheese and eggs are at room temperature. Freshly ground spices offer best aroma and flavor.
• Baking Tips: To avoid sunken centers or overflow, do not overfill liners and resist opening the oven door during the first 15 minutes of baking. For a sweet crunch, sprinkle a little turbinado sugar on top of each cupcake before baking.
• Storage: Store cooled Pumpkin Cheesecake Cupcakes with Swirl in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze completely cooled cupcakes in a single layer until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw frozen cupcakes in the refrigerator overnight or at room temperature for a few hours. They taste best when brought to room temperature before serving.

Note: Yield and nutritional information are estimated as they were not explicitly provided in the original article.