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Dairy
Easy
50 Minutes
Diets 
What would fall be without a new pumpkin recipe? These muffins are light and fluffy with a delicious creamy swirl tucked inside. Enjoy a little indulgence on a regular weekday.
1/2 cup (1 stick) unsalted margarine, melted and cooled
1 and 1/2 cups plus 1/4 cup granulated sugar, divided
1 teaspoon plus 1/2 teaspoon Gefen Vanilla Extract, divided
8 ounces cream cheese, room temperature
1 large egg yolk
Preheat oven to 375 degrees Fahrenheit. Fill a muffin pan with paper liners and set aside.
In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a medium bowl, whisk together pumpkin, eggs, margarine, one and 1/2 cups sugar, and one teaspoon vanilla extract.
Add pumpkin mixture to the flour mixture and mix until just combined. Divide batter evenly among muffin cups, about 1/4 cup batter each.
In a small bowl, stir together cream cheese, egg yolk, remaining 1/4 cup sugar, and remaining 1/2 teaspoon vanilla extract until smooth. Dollop about one tablespoon cream cheese mixture onto the batter in each muffin cup and swirl gently with a toothpick.
Bake 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes, then remove and serve warm or transfer to a wire rack to finish cooling.
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