Preparation Steps

• Preheat oven to 350°F. Spray a 12-count muffin pan very well with floured cooking spray or grease and flour the pan; set aside.
• Make the cream cheese filling: Beat cream cheese, granulated sugar, flour, milk, and vanilla extract in a small bowl with an electric mixer until smooth and creamy. Set aside.
• In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, allspice, cloves, and salt; set aside.
• In a separate large bowl, whisk granulated sugar, brown sugar, pumpkin puree, oil, milk, molasses, and vanilla extract until combined.
• Pour the wet pumpkin mixture over the dry ingredients and stir gently until just combined; do not overmix.
• Using a tablespoon or small cookie scoop, fill each muffin cavity between two-thirds and three-quarters full, dividing batter evenly among the 12 cavities.
• Transfer cream cheese filling to a piping bag or plastic bag and snip the tip off.
• Pipe about 1.5 to 2 teaspoons of cream cheese into the center of each uncooked muffin, allowing a little to poke through the top.
• Optionally sprinkle pumpkin seeds or coarse sugar on top of each muffin around the cream cheese center.
• Bake for 15 to 17 minutes, until muffin tops are no longer wet and a toothpick inserted next to the cream cheese comes out clean or with a few moist crumbs.
• Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.