Name: Moist Pumpkin Cream Cheese Muffins Recipe
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 2 large eggs; 1 cup canned pumpkin puree; 1/2 cup vegetable oil (or melted butter); 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup chopped pecans or walnuts; 2 tbsp brown sugar

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract

Topping (optional):

1/2 cup chopped pecans or walnuts
2 tbsp brown sugar

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
In another bowl, mix eggs, pumpkin puree, oil, and vanilla until smooth.
Add wet ingredients to dry ingredients and stir just until combined.
In a small bowl, beat cream cheese, sugar, and vanilla until creamy.
Fill each muffin liner halfway with pumpkin batter. Add a spoonful of cream cheese filling, then top with more pumpkin batter until about 3/4 full.
Sprinkle with nuts and brown sugar if using.
Bake for 18–22 minutes, until muffins are set and slightly golden.
Cool slightly before serving.

Enjoy moist, creamy pumpkin muffins with a sweet surprise inside!