Decadent pumpkin cream cheese swirl muffins with a creamy cheesecake top and warm pumpkin spice flavor.

Scale

1 ¾ cups all-purpose flour

1 tbsp pumpkin spice

1 tsp baking soda

½ tsp salt

1 (15 oz) can pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 tbsp vanilla extract

8 oz cream cheese

¼ cup sugar

1 large egg yolk

2 tsp vanilla extract

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1. Preheat oven to 375°F and line muffin pan.

2. Whisk dry ingredients together.

3. Whisk pumpkin, sugars, eggs, oil, and vanilla in a bowl.

4. Combine wet and dry mixtures until just blended.

5. Beat cream cheese, sugar, yolk, and vanilla until smooth.

6. Spoon batter into cups and top with cream cheese mixture.

7. Swirl gently using a toothpick.

8. Bake 18–20 minutes or until a toothpick comes out clean.

9. Cool for 10 minutes before serving.

Store in airtight container in fridge up to 5 days.

Serve slightly chilled or at room temperature.

Freeze up to 2 months for make-ahead convenience.