1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup brown sugar
1 cup pumpkin puree
2 large eggs
½ cup vegetable oil
8 oz cream cheese, softened
Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In another bowl, mix the brown sugar, pumpkin puree, eggs, and vegetable oil until smooth and creamy.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
In a separate bowl, beat the cream cheese until smooth. Optionally, add a touch of sugar and vanilla for added sweetness.
Spoon about 2 tablespoons of batter into each muffin cup, then add a dollop of cream cheese filling, followed by another tablespoon of batter on top. Fill each cup about ¾ full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
