Pumpkin Cream Cheese Muffins Recipe

1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

3. In a large bowl, mix pumpkin puree, oil, egg, and vanilla; beat at medium speed until thick. Scrape downsides of the bowl.

4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not overmix.

Cream Cheese Topping:

1. In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk, and vanilla extract until combined.

2. Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheese to the top of each muffin. Using a toothpick, gently swirl the frosting from the edge to the center into the batter.

3. Bake on the center rack for 24 to 26 minutes or until a toothpick inserted in the center comes out clean.

4. Let them cool before serving.