# Components:
→ Cream Cheese Filling
01 - 4 ounces 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
03 - In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
04 - In a separate bowl, whisk together pumpkin purée, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until fully incorporated.
05 - Add the wet ingredients to the dry ingredients and stir gently, mixing just until the batter is combined. Avoid overmixing.
06 - Spoon about 2 tablespoons of batter into each prepared muffin cup.
07 - Drop a heaping teaspoon of the cream cheese mixture into the center of each muffin cup, pressing slightly to sink the filling.
08 - Spoon the remaining pumpkin batter over the cream cheese filling, ensuring the filling is completely covered. If desired, sprinkle pumpkin seeds or chopped pecans on top.
09 - Bake for 20 to 22 minutes, or until the muffins are set and a toothpick inserted into the cake portion (not the center) comes out clean.
10 - Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
