• Preheat oven to 325° F. Line a 12 cup muffin tin with paper liners or spray with non stick baking spray.
• In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
  2 cups all purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp salt, 1 Tbsp. pumpkin pie spice, 1 tsp. cinnamon
• In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully incorporated.
  8 oz. Yogurt (plain or Pumpkin spice preferred), 1/2 cup brown sugar, 1 cup granulated sugar, 2 large eggs, 1 can 100% canned pumpkin puree (15 oz), 1/3 cup vegetable oil (or melted coconut oil), 1 Tbsp. vanilla extract
• Scoop batter into muffin tins (I usually use cupcake tin not the jumbo tin) and top each muffin with a sprinkle of the cinnamon and sugar mixture. Then bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean!
  1 Tbsp. sugar, 1 tsp. cinnamon

(Optional) For The Cream Cheese Swirl:

• Follow the same steps as above, but prior to baking make this frosting to swirl in on top! Beat 8 oz. of softened cream cheese in a large bowl until smooth, add in 2 Tbsp. sugar, 1 egg and 1 tsp. vanilla extract and beat until creamy smooth.
  8 oz. softened cream cheese, 2 Tbsp. sugar, 1 egg, 1 tsp. vanilla extract
• Swirl on top of muffins using a toothpick, and bake!