Ingredients:
Muffin:
1 (15 ounces) can of pumpkin (pure pumpkin puree)
2 large eggs
1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup packed brown sugar
1 tablespoon pumpkin spice
1/2 teaspoon salt
1 cup granulated sugar
Cream Cheese Swirl:
1 large egg yolk
1/4 cup granulated sugar
2 teaspoons vanilla extract
8 ounces cream cheese
Directions:
Preheat the Oven: Prepare the oven and preheat it to 190°C (375°F). Line muffin pans with baking paper.
Mix Dry Ingredients: In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until mixed. Add the vanilla extract, eggs, and vegetable oil, and beat until well blended.
Combine Mixtures: Gradually add the flour mixture to the wet ingredients, beating until well blended with each addition.
Prepare Cream Cheese Swirl: In another mixing bowl, beat together the cream cheese, vanilla extract, sugar, and egg yolk until smooth.
Fill Muffin Tins: Transfer the batter to the prepared muffin tins, filling each about 3/4 full. Add 1 tablespoon of the cream cheese mixture on top of each muffin and swirl it with a toothpick.
Bake: Place the muffins in the preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Remove the muffins from the oven and let them cool for a few minutes at room temperature. Serve and enjoy!