Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins Yields - 18 MUFFINS 1 3/4 cup flour 1 tablespoon pumpkin pie spice 2-3 teaspoons espresso powder 1 teaspoon baking soda 1 teaspoon salt 2 cups pumpkin puree (not pumpkin pie filling) 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1/2 cup vegetable oil 1 tablespoon vanilla bean paste (or vanilla extract) Cream Cheese Swirl 8 ounces cream cheese, room temperature 1/4 cup sugar 1 egg yolk 1 teaspoon vanilla bean paste (or vanilla extract) 1/2-1 teaspoon espresso powder Preheat oven to 375 Line 2 muffin pans with liners, set aside In a bowl whisk together flour, pumpkin pie spice, espresso powder, baking soda and salt until well combined In the bowl whisk together pumpkin puree, sugar and brown sugar until well combined Add in eggs, mixing until just combed Stir in oil and vanilla bean paste mixing until combined Slowly add in flour, stirring until no flour streaks remain Using a large cookie ice cream scoop or a measuring cup fill muffin tins 3/4 full (you will get 16-18 muffins) In the bowl of a stand mixer cream together cream cheese and sugar until smooth Add in egg yolk, vanilla bean paste and espresso powder until smooth Place a teaspoon of cream cheese mixture into the center of each muffin Using a toothpick swirl cream cheese around muffin until well dispersed- it may not look too pretty at this stage but will look amazing once baked Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center Serve warm or chilled Store in airtight container in the refrigerator ENJOY! NOTES You can leave out the espresso to make a delicious Pumpkin Cream Cheese Muffin, but we love the hint pf espresso for a change