Pumpkin Cream Cheese Swirl Muffins!

First, you will need to start out with some good ingredients. Before running off to the store check the pantry because most of this is pretty basic and most kitchens will already be stocked with these items

INGREDIENTS:

1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

DIRECTIONS:

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In a large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

This mixture should get you about 18 muffins which if your house is anything like mine- it will go quickly. The total amount of time it takes from start to finish is about 30 minutes so it really doesn't take long.

So will you be baking up a batch soon? If so let us know in the comments below.