Pumpkin Cream Cheese Muffins in 35 Min

Instructions:

1. In a medium bowl, cream together the softened cream cheese and granulated sugar until smooth and aerated.
2. Add the egg, vanilla, and salt to the cream cheese mixture. Mix on medium speed until the filling is glossy and uniform.
3. In a large bowl, combine the flour, baking soda, salt, and pumpkin pie spice, ensuring no clumps remain.
4. In a separate bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, and vanilla until a smooth, deep orange emulsion forms.
5. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
6. Fill each muffin liner halfway with pumpkin batter.
7. Spoon 1 generous tablespoon of the cream cheese mixture directly into the center of the batter.
8. Top with another small dollop of pumpkin batter to lock the cream cheese inside.
9. Bake at 375°F (190°C) for 18–22 minutes, or until the edges are set and a toothpick inserted into the cake part comes out clean.
10. Let muffins rest in the pan for 5 minutes before transferring to a wire rack.