These soft pumpkin spice muffins feature a creamy cheesecake-style filling baked right in the center. They are warmly spiced, tender, and perfect for breakfast, snacks, or fall baking.
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Divide half of the pumpkin batter evenly among the muffin cups. Add about 1 teaspoon of the cream cheese mixture to the center of each cup, then top with the remaining pumpkin batter.
Use a toothpick or knife to gently swirl the tops if desired.
Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin portion comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep the muffins tender. Make sure the cream cheese is softened so it blends smoothly. For extra pumpkin flavor, you can add a little more pumpkin pie spice if desired.