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 and vanilla, then whisk again until silky smooth. Pop frosting in the refrigerator until chilled, and then smooth over completely cooled muffins.