1 cup pumpkin puree
1/2 cup cream cheese, softened
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin spice
1/2 tsp salt
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the pumpkin puree, oil, brown sugar, and eggs until smooth and well combined.
In a separate bowl, beat the softened cream cheese with a tablespoon of sugar until creamy. Set aside.
In another bowl, sift together the flour, baking soda, baking powder, pumpkin spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Spoon a heaping tablespoon of muffin batter into each muffin cup, then add a small dollop of the cream cheese mixture in the center. Top with another tablespoon of the muffin batter, covering the cream cheese completely.
Place in the oven and bake for 18–20 minutes or until the muffins spring back when lightly touched on top. A toothpick inserted should come out clean, minus a few crumbs.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
