Preparation

• Add the flour, spice, baking soda, and salt to a large mixing bowl. Stir them together until smooth, and completely incorporated.
• Add the pumpkin, 1 cup of sugar, and brown sugar. Use the paddle attachment and cream together until smooth, and completely incorporated.
• Add the eggs, oil, and 1 tablespoon vanilla extract, mixing again until smooth and incorporated.
• Add the flour mixture and mix, little by little, until the batter is again smooth, incorporated, and NOT lumpy.
• Line a cupcake pan with cupcake liners. Fill each cup ¾ of the way full, until all the batter has been used.
• Add the cream cheese to the bowl of a stand mixer, whip it until smooth. Mix in the remaining sugar, egg yolk, and extract. Whip it again until the mixture’s smooth and not lumpy.
• Scoop a tablespoon of the cream cheese mixture onto the top of the batter in each cup. Swirl it in with a butter knife, just a bit- you don’t want it mixed in completely.
• Bake the muffins at 375 degrees for 18-20 minutes, or until the center’s set.