Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners.

Beat the room-temperature cream cheese until smooth, then add sugar and mix until incorporated. Add eggs one at a time, mixing gently.

In a separate bowl, combine pumpkin puree with cinnamon and nutmeg until smooth. Fold in food coloring if using.

Pour half of the cream cheese mixture into the muffin pan, top with dollops of pumpkin mixture, then add remaining cream cheese and swirl gently.

Bake for 20-25 minutes until edges are set and centers are slightly jiggly.

Allow to cool at room temperature for 30 minutes, then chill in the refrigerator for at least one hour before serving.