Pumpkin Cream Cheese Muffins in 30 Min

Instructions:

1. Preheat the oven to 375°F (190°C) and line muffin tins with liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. In a separate bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, and eggs until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, ensuring no flour streaks remain.
5. Using a hand mixer, beat the softened cream cheese and powdered sugar until smooth.
6. Mix the vanilla extract and egg yolk into the cream cheese mixture.
7. Fill each muffin liner halfway with the pumpkin batter.
8. Place one generous tablespoon of the cream cheese mixture into the center of each muffin.
9. Cover the filling with the remaining pumpkin batter.
10. Use a toothpick to gently swirl the cream cheese into the batter for a marble effect.
11. Sprinkle the mixture of brown sugar, cinnamon, and chopped pecans over the tops.
12. Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
13. Allow muffins to cool for 10 minutes before serving.