Ingredients
**Muffins:**
- – 3 1/2 cups all-purpose flour (420 g)
- – 2 cups granulated sugar (400 g)
- – 1.5 tablespoons ground cinnamon
- – 1 teaspoon ground nutmeg
- – 3/4 teaspoon ground ginger
- – 1/4 teaspoon ground cloves
- – 1/4 teaspoon ground allspice
- – 1/2 teaspoon ground cardamom
- – 2 teaspoons baking soda (8 g)
- – 2 teaspoons salt (use half if Morton)
- – 1 cup vegetable oil
- – 3/4 cup water
- – 4 eggs
- – 2 cups pumpkin puree
**Cream Cheese Filling:**
- – 8 ounces softened cream cheese
- – 1 cup powdered sugar (120 g)
- – 1 tablespoon vanilla bean paste (1 vanilla bean, or 1 teaspoon vanilla extract)
- – Pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F.
**Muffins:**
- Sift the flour, sugar, spices, baking soda, and salt into a large bowl.
- Whisk in the eggs, oil, and water until just combined and evenly distributed.
- Fold in the pumpkin puree until just combined. Set aside.
**Cream Cheese Filling:**
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until evenly combined.
**Assembly:**
- Line 24 muffin cups with muffin liners.
- Scoop the batter into the muffin liners, filling them about ¾ full.
- Place 2 teaspoons of the cream cheese mixture in the center of each muffin.
- If desired, sprinkle pumpkin seeds on top.
- Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean (oven temperatures vary, so check with a toothpick).