Pumpkin Cream Cheese Muffins

BATTER INGREDIENTS

• 1 3/4 cups all-purpose flour

• 3/4 tsp baking soda

• 1 Tbsp pumpkin pie spice (ginger, cloves, cinnamon, all-spice, nutmeg)

• 1/2 tsp salt

• 1/2 vegetable oil

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs, room temperature

• 15 oz canned pumpkin

• 1 Tbsp pure vanilla extract

CREAM CHEESE TOPPING INGREDIENTS

• 8 oz cream cheese, room temperature

• 2 tsp pure vanilla extract

• 1/4 cup granulated sugar

• 1 egg yolk

INSTRUCTIONS

1. Preheat oven to 375 degrees. Place muffin liners in muffin tin.

2. In bowl, whisk together flour, baking powder, pumpkin pie spice and salt.

3. In a different bowl, whisk together eggs, oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, pumpkin and 1 Tbsp of vanilla extract.

4. Stir dry ingredients into wet until combined.

5. In another bowl, make cream cheese topping.

6. Whisk or beat together cream cheese, 1/4 cup granulated sugar, 2 tsp vanilla extract.

7. Spoon 1/4 - 1/3 cup of pumpkin batter into the muffin liners.

8. Spoon 1 Tbsp of cream cheese topping onto the pumpkin batter.

9. Using a tooth pick, swirl batter and cream cheese.

10. OPTIONAL: mix together 2 Tbsp granulated sugar and 2 tsp pumpkin pie spice. Sprinkle on top of muffins before baking.

11. Bake for 18-20 minutes or until a tooth pick comes out clean.

12. Let cool for 10 minutes before transferring muffins to a cooling rack.

Makes 12-18 muffins depending on how large you would like them.