Quick Pumpkin Cream Cheese Muffins

Instructions:

1. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt using a hand mixer until the texture is velvety and lump-free.
2. Transfer the cream cheese mixture into a piping bag or Ziploc bag with the corner snipped.
3. Preheat your oven to 375°F (190°C).
4. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin spice, and salt until combined.
5. Add the pumpkin puree, brown sugar, oil, eggs, and vanilla to the flour mixture. Beat on medium speed until the batter is smooth.
6. Fill each muffin liner about 1/3 of the way with pumpkin batter.
7. Pipe a generous swirl of cream cheese filling into the center of each muffin.
8. Top with another layer of pumpkin batter until the liners are 3/4 full.
9. Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
10. Allow to cool in the pan for 5 minutes before transferring to a wire rack.