Pumpkin Cream Cheese Muffins

Fall is in the air, so I decide to make some yummy muffins... pumpkin, of course!  This recipe is super easy, and the muffins turn out wonderful.

Pumpkin Cream Cheese Muffins
1 3/4 cups flour
1 Tbsp pumpkin spice mix
1 tsp baking soda
1/2 tsp salt
15 oz can pumpkin
1 cup sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla
8 oz cream cheese, softened
1/2 cup sugar
1 egg yolk
2 tsp vanilla

First mix up the dry ingredients.  I measured the flour, spice mix, baking soda, and salt in my fine mesh strainer.  I lightly tap into a mixing bowl - I'm convinced this helps make baking light and airy.  Then in another mixing bowl, I mixed the pumpkin and both sugars.  I measured the oil and vanilla, and then whisked in the 2 eggs.  I added this to the pumpkin mix, and slowly added the dry ingredients.  I set the oven to 375* and got my two muffin pans ready with paper liners.  I used the middle stainless scoop - 2 scoops of the pumpkin mixture into each liner - roughly 3/4 full.  Next up is the cream cheese mix.  I used the dry ingredients mixing bowl - why dirty up more dishes - and used the beater to mix bream cheese, egg yolk, sugar, and vanilla.  Using the small scoop, I added a heaping scoop to each muffin cup.  Next, use a toothpick to swirl the cream cheese and pumpkin mixtures - makes the muffins look pretty!  Bake for about 18-20 min.

Kricket got a bonus treat with the leftover egg white!  I call that a fun way to celebrate the first weekend of fall!