Make the muffin batter according to recipe instructions.
Grease 22 muffin tin wells. These muffins pop out very easily when I bake them in a well greased non-stick muffin pan.
In a small bowl, or the bowl of a stand mixer, beat the cream cheese and sugar together until smooth. Add the egg and mix in until the cream cheese mixture is smooth, scraping down the sides a few times, as necessary.
Fill each prepared muffin well with about 2 T. of gingerbread muffin batter.
Top the batter with heaping t. of the cream cheese mixture.
Top the cream cheese with another 2 T. of muffin batter.
Finish by topping each muffin with one more t. of the cream cheese batter. I give the cream cheese on top a little swirl with my fingertip, dragging it around the batter a little so that it mixes in and gives a pretty little swirl that will stay when baked.
Bake muffins for 12-14 minutes, or until tops feel firm to the touch.
Remove from oven and let cool for 5 minutes In the pan.
After 5 minutes, remove from pan.
Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/10/15/gingerbread-cream-cheese-doughnut-muffins/