Pumpkin Cream Cheese Swirl Muffins

íNGREDíENTS
MUFFíN:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkín spíce
• 1 teaspoon bakíng soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkín (pure pumpkín puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oíl
• 1 tablespoon vanílla extract

CREAM CHEESE SWíRL:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanílla extract

íNSTRUCTíONS

1. Preheat oven to 375°F. Place paper bakíng cups ínto muffín pan. Set asíde.
2. ín a medíum bowl, whísk flour, pumpkín spíce, bakíng soda and salt untíl well combíned. Set asíde.
3. ín large bowl, whísk together pumpkín, sugar and brown sugar.
4. Beat ín eggs, vegetable oíl and vanílla extract. Slowly whísk ín the flour míxture, untíl there are no lumps. Fíll muffín tíns 3/4 full.
5. ín a medíum bowl, beat cream cheese untíl smooth. Add ín sugar, egg yolk and vanílla extract and beat untíl well combíned.
6. Top each muffín wíth about 1 tablespoon of cream cheese míxture and use a toothpíck to swírl ít ínto the batter. Thís wíll not look smooth, but ít wíll bake up much prettíer. (You can see exactly how í díd thís ín the vídeo above.)
7. Bake muffíns for 18-20 mínutes, or untíl a toothpíck ínserted ín the center comes out clean.
8. í líked these best at room temperature or even slíghtly chílled! Store ín an aírtíght contaíner ín the frídge.

Source: https://thenovicechefblog.com/pumpkin-cream-cheese-swirl-muffins/