Pumpkin Cream Cheese Swirl Muffins

Preheat oven to 425°F/220°C. Grease a muffin pan with vegan butter or oil and set aside. In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps. In a standing mixer or another bowl, mix the sugar, pumpkin puree, and coconut oil until partially mix/whisk for about 1 minute. Add in the almond milk and vanilla extract and combine for another minute. Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix or over whisk - up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick. Mix all of the ingredients for the cream cheese swirl together until completely smooth. Scoop ¼ cup into each muffin cup, then distribute the left over batter equally. Dollop a little less than tablespoon of the swirl onto each muffin. Using a knife or a toothpick, swirl until completely swirled in. Bake for 5 minutes at 425°F/220°C, then at 15 minutes for 375°F/190°C. Don't remove them from the oven, just lower the temperature. The muffins are finished when a knife or tester comes out clean. Allow to cool for about 5 minutes in the muffin pan, then remove onto a cooling rack to cool completely. Enjoy friends!