Step 1

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

Step 2

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

Step 3

In large bowl, whisk together pumpkin, sugar and brown sugar.

Step 4

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.

Step 5

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Step 6

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.)

Step 7

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.