1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup cream cheese
Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, and eggs until fully combined.
In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the wet mixture, folding in gently until just combined. Avoid overmixing for fluffy muffins.
In a small bowl, soften the cream cheese and add a tablespoon of sugar and a splash of vanilla extract. Mix until creamy.
Spoon a small amount of the muffin batter into each muffin liner, followed by a dollop of cream cheese filling. Top with more batter until the liners are about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
