Instructions

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

2. In a large bowl, whisk together the flour, pumpkin spice, baking soda, and salt.

3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.

4. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.

5. For the cream cheese swirl, beat cream cheese, sugar, egg yolk, and vanilla extract in a separate bowl until smooth.

6. Spoon the pumpkin batter into the muffin cups, filling each about ¾ full.

7. Add a spoonful of cream cheese mixture on top of each muffin. Use a toothpick or butter knife to swirl the cream cheese into the batter.

8. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.

9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.