1 cup all-purpose flour
2 teaspoons EACH: ground cinnamon AND vanilla extract
1 teaspoon EACH: baking soda AND ground ginger
teaspoon EACH: salt, ground cloves, AND ground cardamom
teaspoon ground nutmeg
cup granulated sugar
cup brown sugar
2 large eggs, room temperature
1 (15-ounce) pure pumpkin puree
cup oil (coconut, olive, vegetable, canola)
1 (8-ounce) package cream cheese, room temperature
cup powdered sugar
1 teaspoon EACH: vanilla extract AND lemon juice
PREP: Position a rack in the center of the oven and preheat the oven to 375F. Spray two muffin pans with nonstick cooking spray; set aside. In a medium bowl, whisk together the flour, baking soda, ground spices, and salt; set aside.
WET INGREDIENTS: In a large bowl, whisk together the sugar, eggs, pumpkin puree, oil, and vanilla extract. Slowly add the dry ingredients into the wet ingredients and mix using a rubber spatula until *just combined*
CHEESECAKE BATTER: Add the cream cheese to the bowl of a stand mixer, mix the cream for 30 seconds just to loosen it up, add the powdered sugar, vanilla, and lemon juice and mix until *just combined*
MUFFINS: Fill the muffin pans with the pumpkin batter about two-thirds full. Add a tablespoon worth of cheesecake filling to the center and you can press it in, leave it on top, or swirl it on top using a toothpick to make a design. You can also use the cheesecake batter and a filling rather than a topping, if youd like, both methods work!
BAKE: Bake the muffins for 16-19 minutes or until the muffins have risen and are golden brown on top. Let cool for a few minutes before trying to remove from the pan. Serve warm or room temperature!