Pumpkin Cream Cheese Swirl Muffins

Ingredients:

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup canned pumpkin puree

• 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 egg yolk

• 1/2 teaspoon vanilla extract

Directions:

. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.

. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

. In a separate bowl, prepare the cream cheese swirl by beating together cream cheese, sugar, egg yolk, and vanilla extract until smooth.

. Fill each muffin cup with pumpkin batter, then add a dollop of the cream cheese mixture on top. Use a toothpick to swirl the cream cheese into the batter.

. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delicious pumpkin cream cheese swirl muffins with a hot cup of coffee or your favorite fall beverage!