These pumpkin cream cheese muffins will melt in your mouth! They are a crowd pleaser for sure!
Preheat oven to 375 degrees.
Put muffin baking cups into cupcake pan and set aside.
In a mixing bowl, mix flour, pumpkin spice, baking soda and salt with a wire whisk until well combined.
In a stand mixer or large bowl, mix the pumpkin, 2 cups of the sugar, and brown sugar. Then beat in four of the eggs, oil, and 2 tsp. vanilla extract.
After this is mixed together, start adding in the dry ingredients slowly until well combined and there are no lumps. You may need to scrape the bowl down a few times to make sure everything is mixed in. Set aside.
In a separate bowl, mix the cream cheese, 4 tsp. vanilla extract, remaining 1/2 cup sugar and 2 egg yolks until no lumps and well combined.
Fill muffin cups until 3/4 full and then add about 1 tbsp cream cheese to the middle of each muffin. You can leave it as is or you can use a toothpick to mix the cream cheese into the pumpkin batter. Just swirl the toothpick around in a circular motion so that the cream cheese and pumpkin are swirled together.
Bake muffins for 18-22 minutes depending on your oven. Muffins are done when you insert a toothpick and it comes out clean. Don't over bake! These are great hot out of the over or once cooled.
Store in an air tight container and refrigerate to keep them longer.
This is a large recipe and makes about 32-36 muffins depending on how large you make them. If you don't want a batch this large, you can always cut it in half. I shared the pumpkin spice recipe here too so you can make your own and have some for future recipes involving pumpkin.