Muffins Pumpkin Cream Cheese Swirl

Cream cheese is like the perfect dance partner—it loves a good swirl-n-twirl. Here, it takes a spin with pumpkin muffin batter to yield a breakfast treat that's perfect for crisp fall mornings.

Paper muffin liners or baking spray with flour

1 ¾ cups (about 7 ½ ounces) all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. kosher salt

½ tsp. ground nutmeg

½ tsp. ground ginger

1 (15-ounce) can pumpkin

2 large eggs

½ cup (4 oz.) unsalted butter, melted and cooled

1 ¾ cups granulated sugar, divided

1 ½ tsp. vanilla extract, divided

8 oz. cream cheese, at room temperature

1 large egg yolk

Directions at southernliving.com

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