# What you'll need:
→ Cream Cheese Filling
01 - 4 oz cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon vanilla extract
→ Pumpkin Muffin Batter
04 - 1 3/4 cups all-purpose flour
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground ginger
12 - 1 cup canned pumpkin purée
13 - 1/2 cup vegetable oil
14 - 1/2 cup packed brown sugar
15 - 1/4 cup granulated sugar
16 - 2 large eggs
17 - 1 teaspoon vanilla extract
→ Optional Topping
18 - 2 tablespoons pumpkin seeds (pepitas) or chopped pecans
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - Blend cream cheese, granulated sugar, and vanilla extract in a medium bowl using an electric mixer or whisk until smooth. Set aside.
03 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl until evenly distributed.
04 - In a separate bowl, whisk together pumpkin purée, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well blended.
05 - Pour wet mixture into dry ingredients and mix gently until just incorporated. Avoid overmixing to maintain tenderness.
06 - Spoon about 2 tablespoons of muffin batter into each muffin cup.
07 - Place a heaping teaspoon of cream cheese filling in the center of each batter portion and press gently so it sits within the batter.
08 - Cover the cream cheese filling with remaining muffin batter, ensuring filling is fully enclosed.
09 - Sprinkle pumpkin seeds or chopped pecans over each muffin, if desired.
10 - Bake for 20 to 22 minutes until muffins are firm and a toothpick inserted into the muffin (avoiding the cream cheese core) comes out clean.
11 - Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.
