Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
For the cream cheese filling: In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop a spoonful of muffin batter into each muffin liner, then add a dollop of cream cheese filling in the center. Top with more muffin batter, covering the cream cheese completely.
Bake for 18–22 minutes, or until a toothpick inserted into the muffin comes out clean. Let cool before serving.