Pumpkin Cream Cheese Muffins: Creamy

Instructions:

1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until no clumps remain.
2. In a medium bowl, whisk the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
4. In a clean bowl, beat the softened cream cheese and granulated sugar until creamy.
5. Incorporate the egg and vanilla extract into the cream cheese mixture, mixing until the filling is a consistent pale ivory color with no lumps.
6. Divide the pumpkin batter among 24 lined muffin tins.
7. Using a piping bag, inject the cream cheese filling into the center of each muffin.
8. Combine chopped pecans, brown sugar, and cinnamon, then sprinkle over the tops of the muffins.
9. Bake for 18 minutes or until a toothpick inserted into the cake portion comes out clean.