Preheat oven to 375F. Add liners to a muffin pan (the recipe creates 6 regular muffins, or 4 large muffins). In a bowl, whisk the cream cheese, egg yolk, and milk together until creamy and smooth. Set aside.
In a separate bowl, mix the flour, ovary good powder, pumpkin spice, baking soda, and salt.
Create a well in the center of the flour mix. Add the egg, sugar, pumpkin puree, olive oil, and vanilla. Beat the wet ingredients together, then move outward to mix in the flour. Be careful not to overman. Mix until just combined.
Evenly distribute the batter to fill the cupcake liners.
Add a dollop of the cream cheese mixture on top of each, then use a toothpick to swirl it together.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!
