# Components:
→ 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 brown sugar, packed
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
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
02 - In a medium bowl, combine softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer or whisk until completely smooth. Set mixture aside.
03 - In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
04 - In a separate bowl, whisk together pumpkin purée, vegetable oil, packed brown sugar, granulated sugar, eggs, and 1 teaspoon vanilla extract until well incorporated.
05 - Pour wet ingredients into bowl with dry ingredients and stir just until combined. Avoid overmixing for best texture.
06 - Using measuring spoons, fill each muffin cup with approximately 2 tablespoons of batter.
07 - Spoon 1 heaping teaspoon of cream cheese filling into the center of each muffin cup, pressing gently to embed.
08 - Distribute remaining pumpkin batter over the cream cheese fillings, ensuring they are completely covered.
09 - Sprinkle muffins with pumpkin seeds or chopped pecans if desired. Bake for 20–22 minutes until set and a toothpick inserted into the muffin portion comes out clean.
10 - Allow muffins to cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely before serving.
