ADVERTISEMENT
Prep and Preheat:
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners.
Make the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
In another bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Mix until well blended.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Make the Cream Cheese Swirl:
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Fill the Muffin Tin:
Fill each muffin cup about 2/3 full with the pumpkin batter.
Add a spoonful of the cream cheese mixture on top of each and use a toothpick or a skewer to swirl the cream cheese into the pumpkin batter.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Kcal: 280 kcal per muffin | Servings: 12 muffins
