Preparation

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a separate bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy.
• Beat in the 2 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
• Mix in the pumpkin puree and buttermilk until just combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth.
• Beat in the remaining egg and 1 teaspoon vanilla extract until well combined.
• Spoon about 2 tablespoons of pumpkin batter into each muffin liner.
• Add about 1 tablespoon of the cream cheese mixture on top of the pumpkin batter.
• Swirl the cream cheese mixture into the pumpkin batter with a toothpick or skewer.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.