Pumpkin Cream Cheese Muffins

Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners. For the cream cheese filling: Beat the cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until well combined. Transfer to a piping bag, and set it aside in the fridge while you prepare the muffin batter. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined. Fold in the dry ingredients with a spatula until just combined. Divide the batter evenly into each muffins tin and pipe a generous amount of the cream cheese filling into each muffin. Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.