1 cup canned pumpkin puree
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
8 oz cream cheese, softened
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a medium bowl, blend the softened cream cheese, 1/4 cup of sugar, and 1 egg until smooth. Set this mixture aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.
In another bowl, mix together the pumpkin puree, vegetable oil, and the remaining eggs (1 egg). Stir until fully combined and smooth.
Pour the wet ingredients into the dry ingredients and fold gently using a spatula until just combined—be careful not to overmix.
Scoop the muffin batter into the prepared muffin tin, filling each cup about halfway. Then, add a small dollop of the cream cheese filling into the center of each muffin cup.
Spoon the remaining batter over the cream cheese filling until the cups are approximately 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
