Spray a muffin pan generously with baking spray or insert liners in the sections, set aside
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice, set aside
In a large bowl whisk together the pumpkin puree, butter, yogurt, vanilla, and egg
Make a well in the middle of the dry ingredients and add the wet ingredients to the dry. Stir everything together until combined and there are no more dry spots, set aside.
In a medium-sized bowl add the cream cheese, vanilla, flour, sugar, and milk. With a hand mixer on medium-speed mix until smooth and combined.
Fill the muffin tin 1/3 up with muffin batter. Add 1 TBS cream cheese mixture on top. Top with batter until about 3/4 full.
Take a toothpick and swirl the tops with the cream cheese and batter together.
Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 10 minutes, invert the tin and let the muffins cool completely on a wired rack.
Don’t over mixthe batter, just mix until the wet and dry ingredients are well combined.Soften the cream cheese by taking it out of the fridge about an hour before you’re ready to make these muffins. If it’s still cold, you’ll end up with cream cheese chunks instead of a smooth filling.Only fill the muffin tin about 1/3 full the first time you add batter. If you do much more, the muffins will end up being huge and overflowing. They’ll taste fine, but you won’t get as many muffins.When you’re adding the second half the batter, you want to fill the muffin tins only to about 3/4 full. This will keep them from overflowing.