1 3/4 cups all purpose flour (can substitute gluten free)
1 tablespoon Chai Masala
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree (pure pumpkin)
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
For Cream Cheese Swirl
8 oz cream cheese softened
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
1 tsp Chai Masala
Preheat oven to 375°F. Line muffin tins. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly incorporate flour, Chai Masala, baking soda and salt, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and Chai Masala and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.