Pumpkin Cream Cheese Muffins for 12

Instructions:

1. In a medium bowl, beat the softened cream cheese and granulated sugar until the mixture is completely smooth and no lumps remain.
2. Whisk in the egg, vanilla extract, and salt until the filling looks glossy and pale. Set aside.
3. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
4. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
5. In a separate bowl, combine the pumpkin puree, oil, brown sugar, eggs, and vanilla.
6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined; do not over-work the batter.
7. Fill each muffin liner about 1/3 of the way with pumpkin batter.
8. Dollop 1 generous tablespoon of the cream cheese mixture into the center of each muffin.
9. Top with the remaining pumpkin batter until the liners are 3/4 full.
10. Use a toothpick or knife to gently swirl the filling for a marbled effect.
11. Bake for 18–20 minutes.