Pumpkin Cream Cheese Swirl Muffins

I can't remember exactly what day it was that Bella and I decided we needed to make these muffins but it was a very good decision on our part.  These muffins were so stinkin' good.

I found this recipe on Pinterest and I'll tell ya, I have to agree with the author in that these taste better cold.  I had one out of the oven after they had cooled but were still warm, and they were good but I preferred a cold one right out of refrigerator.  They really were super easy to make and were Bella approved!

Here are your ingredients and directions for making these yummy treats....

·         1 3/4 cups all purpose flour

·         1 tablespoon pumpkin spice

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 (15 oz) can pumpkin (pure pumpkin puree)

·         1 cup granulated sugar

·         1/2 cup packed brown sugar

·         2 large eggs

·         1/2 cup vegetable oil

·         1 tablespoon vanilla extract

·         8 oz cream cheese

·         1/4 cup granulated sugar

·         1 large egg yolk

           2 teaspoons vanilla extract

Preheat oven to 375°F. 

Place paper baking cups into muffin pan. Set aside. 

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

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

3.  Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. 

4.  Fill muffin tins 3/4 full. 

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

6.  Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.

7.  This will not look smooth, but it will bake up much prettier. 

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

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