1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

2. In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and pumpkin pie spice.

3. In another bowl, mix the wet ingredients: pumpkin puree, sugars, eggs, oil, and vanilla extract until smooth.

4. Combine the wet and dry ingredients, mixing just until incorporated. Be careful not to overmix.

5. In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.

6. Fill each muffin cup halfway with batter, then add a dollop of the cream cheese mixture on top. Use a toothpick or knife to swirl the cream cheese into the batter.

7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.