| 1. | INSTRUCTIONS |
| 2. | Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside. |
| 3. | In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. |
| 4. | In large bowl, whisk together pumpkin, sugar and brown sugar. |
| 5. | 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. |
| 6. | In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. |
| 7. | 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.) |
| 8. | Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. |
| 9. | I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge. |
