## Swirled Pumpkin Cream Cheese Muffins: Your Ultimate Fall Treat Just Arrived!
Forget basic pumpkin muffins, because we’re taking them to a whole new level of deliciousness! Imagine a plush, spiced pumpkin muffin intertwined with a creamy, tangy swirl of sweetened cream cheese. It’s like a little piece of pumpkin cheesecake heaven, perfectly portioned and ready to warm your soul. These Swirled Pumpkin Cream Cheese Muffins are incredibly easy to make, yet look impressive enough to wow any crowd. Get ready to embrace fall in the most delicious way possible!
### Ingredients
**For the Pumpkin Muffins:**
* 1 ½ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, softened
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs
* 1 cup pumpkin puree (not pie filling)
* 1 teaspoon vanilla extract
**For the Cream Cheese Swirl:**
* 4 ounces cream cheese, softened
* ¼ cup granulated sugar
* 1 large egg yolk
* ½ teaspoon vanilla extract
**Step-by-Step Instructions:** . . .
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### Instructions
**For the Pumpkin Muffins:**
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the pumpkin puree and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
**For the Cream Cheese Swirl:**
7. In a separate small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
**Assembling and Baking:**
8. Fill each muffin liner about two-thirds full with the pumpkin muffin batter.
9. Drop a spoonful (about 1-2 teaspoons) of the cream cheese mixture onto the center of each muffin batter.
10. Using a skewer or a butter knife, gently swirl the cream cheese into the pumpkin batter. Be careful not to overmix the swirl.
11. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin part of a muffin comes out clean.
12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
### Short Tips
* Make sure your cream cheese is very soft for an easy, smooth swirl.
* Don’t overmix the batter to keep your muffins tender.
* For an extra touch, sprinkle a little cinnamon sugar on top before baking!
* Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
