Pumpkin cream cheese Muffin with EO pumpkin spice....

                                         INGREDIENTS

MUFFIN:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice(see below)
• 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 Mexican vanilla HERE

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. You do not want to buy a can of pumpkin pie filling.  

The brown sugar adds a little molasses to the muffins and adds moisture to the muffins and flavor. 

The last key to these epic pumpkin muffins is the tablespoon of pumpkin spice! Don’t skip it!

To create the cream cheese swirl, you need a few ingredients:

Beat together all ingredients until smooth and then swirl it right into the top of the pumpkin muffin batter before baking.

CREAM CHEESE SWIRL:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla ( I use clear Mexican vanilla) Its amazing Here

To swirl it in, I like to drop a spoonful of the cream cheese mixture and then I use a tooth pick to drag the cream cheese towards the edges.

INSTRUCTIONS

1. Preheat oven to 375°F then prepare muffin pans.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla  and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick or knife to swirl it into the batter. This will not look smooth, but will bake fine..
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.