1. Preheat oven to 375°F / 180 C / Gas Mark 4. Arrange unbleached muffin cases in muffin tray. 
2. In a medium bowl, whisk together flour, spices, baking soda and salt.
3. In a large bowl, whisk pumpkin and honey together. Then add eggs, oil of choice and vanilla extract. Whisk until fully combined. 
4. Pour in flour mixture a little at a time, whisking only until you see no lumps.
5. Using a ladle, spoon batter into muffin cases, filling 3/4 of the way for each. 
6. In a medium bowl, whisk cream cheese/ soft white cheese until smooth. Pour in honey, egg yolk and vanilla extract and whisk again until smooth and blended.
7. Using a tablespoon, dollop one spoonful of the cream cheese mixture onto each muffin. Use a toothpick to swirl into the batter (think a few tiny swirls in a circular motion).
8. Bake for 20-23 minutes, until the muffins are slightly springy to the touch (or an inserted toothpick comes out clean). 
9. Store in an airtight container in the refrigerator.

Frosting: 

1. Whisk together the butter and the cream cheese / soft white cheese. Pour in the honey, cinnamon and vanilla, then whisk again until silky smooth. Pop frosting in the refrigerator until chilled, and then smooth over completely cooled muffins just before you’re ready to eat.