Yield: About 18
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin
½ teaspoon kosher salt
1 (15-oz.) can pumpkin
2 large eggs
½ cup (1 stick) unsalted margarine, melted and cooled
1½ cups plus ¼ cup granulated sugar, divided
1 teaspoon plus ½ teaspoon vanilla extract, divided
8 oz. cream cheese, room temperature
1 large egg yolk
Preheat oven to 375°F. Fill a muffin pan with paper liners and set aside.
In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a medium bowl, whisk together pumpkin, eggs, margarine, 1½ cups sugar, and 1 teaspoon vanilla extract.
Add pumpkin mixture to the flour mixture and mix until just combined. Divide batter evenly among muffin cups, about ¼ cup batter each.
In a small bowl, stir together cream cheese, egg yolk, remaining ¼ cup sugar, and remaining ½ teaspoon vanilla extract until smooth. Dollop about 1 tablespoon cream cheese mixture onto the batter in each muffin cup and swirl gently with a toothpick.
Bake 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes, then remove and serve warm or transfer to a wire rack to finish cooling.