One-bowl pumpkin cream cheese muffins with a tender crumb and creamy swirl.

1 ¾ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tbsp pumpkin pie spice

1 cup pumpkin puree

2 large eggs

½ cup vegetable oil

1 tsp vanilla extract

6 oz cream cheese

3 tbsp sugar

½ tsp vanilla

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1. Whisk all dry ingredients in one bowl.

2. Add pumpkin, eggs, oil, and vanilla; mix gently.

3. Mix cream cheese filling separately.

4. Fill muffin liners with batter, add filling, and swirl.

5. Bake at 350°F for 18–22 minutes.

These muffins freeze well and work with fresh or canned pumpkin puree.