Rich pumpkin muffins marbled with a sweet cream-cheese swirl that melts into the tops as they bake. Done in about 30 minutes—and guaranteed to become a family favorite.

Ingredients:
▢ 1 ¾ cups all-purpose flour
▢ 1 tablespoon pumpkin pie spice
▢ 1 teaspoon baking soda
▢ ½ teaspoon fine salt
▢ 1 (15-ounce) can pumpkin purée
▢ 1 cup granulated (white) sugar
▢ ½ cup light brown sugar, packed
▢ 2 large eggs
▢ ½ melted, cooled butter
▢ 1 tablespoon pure vanilla extract

Cream Cheese Filling:
▢ 8 ounces cream cheese, softened (room temperature)
▢ ¼ cup granulated sugar
▢ 1 large egg yolk, at room temperature
▢ 2 teaspoons pure vanilla extract

Instructions:
Heat the oven to 375°F. Line a muffin tin with paper liners and set aside.

In a large bowl, mix the pumpkin, granulated sugar, and brown sugar until smooth. Whisk in the eggs, then the melted, cooled butter and vanilla. Add the flour, pumpkin pie spice, baking soda, and salt until evenly blended, and the batter is smooth and no dry streaks remain. Fill each muffin cup about 3/4 full.

For the swirl: In a separate bowl, beat the cream cheese until creamy. Mix in the sugar, egg yolk, and vanilla until fully combined.

Spoon about 1 tablespoon of the cream-cheese mixture onto each muffin. Use a toothpick or knife to gently marble it into the batter (or simply drop a rounded spoonful in the center—swirling is optional).

Bake 18–20 minutes, or until a tester inserted into the pumpkin portion comes out clean with a few moist crumbs. Cool in the pan for 10 minutes, then enjoy warm or let cool completely before storing.