Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil, cooled)
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined.
  6. Fill each muffin liner about halfway with pumpkin batter. Top with a spoonful of cream cheese filling.
  7. Use a toothpick or skewer to gently swirl the cream cheese filling into the pumpkin batter. Be careful not to over-swirl.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.