1 cup pumpkin puree
1 1/2 cups all-purpose flour (or whole wheat flour)
1 cup brown sugar
1/4 cup sugar
1/3 cup vegetable oil
2 eggs
1/4 cup sour cream (or Greek yogurt)
8 oz cream cheese (or ricotta)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
In a small bowl, beat 8 oz of softened cream cheese with 1/4 cup sugar and 1 egg until smooth. Set aside.
In a large bowl, whisk together 1 1/2 cups of flour, 1 cup of brown sugar, 1 tsp of baking soda, 1 tsp of baking powder, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and a pinch of salt.
In another bowl, mix 1 cup of pumpkin puree, 1/3 cup of vegetable oil, 2 eggs, and 1/4 cup of sour cream until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fill each muffin cup one-third full with the batter. Add a dollop of the cream cheese filling in the center, then cover with the remaining batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
Let muffins cool in the tin for 10 minutes before transferring them to a wire rack.
