1 cup pumpkin puree
1/2 cup cream cheese
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Preheat the oven to 350°F (175°C).
Grease the muffin tin or line with paper liners.
Blend softened cream cheese with a tablespoon of sugar and a pinch of vanilla. Set aside.
In a mixing bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
In another bowl, beat pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Scoop a tablespoon of batter into muffin cups, add a dollop of cream cheese mixture, and cover with another scoop of batter.
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy fresh or store in an airtight container.