# What you'll need:
→ Cream Cheese Filling
01 - 4 oz cream cheese, softened
02 - 3 tbsp granulated sugar
03 - 1/2 tsp vanilla extract
→ Muffin Batter
04 - 1 3/4 cups all-purpose flour
05 - 1 tsp baking soda
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
09 - 1 cup granulated sugar
10 - 1/3 cup packed light brown sugar
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1 cup canned pumpkin puree (not pumpkin pie filling)
14 - 1/4 cup milk
15 - 1 tsp vanilla extract
→ Optional Topping
16 - 1 tbsp coarse sugar or turbinado sugar
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, beat together cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
03 - Whisk the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl until evenly distributed.
04 - In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined; avoid overmixing to maintain tenderness.
06 - Spoon the batter into muffin cups, filling each about two-thirds full.
07 - Place one heaping teaspoon of cream cheese filling in the center of each muffin cup, then swirl gently with a toothpick or skewer.
08 - Sprinkle coarse sugar over the tops if desired for added texture and sweetness.
09 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the muffin portion (avoiding the cream cheese center) comes out clean.
10 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
