1 3/4 cups All Purpose Flour Spooned and leveled
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
Wet Ingredients
1 cup pumpkin puree not pumpkin pie filling
2 eggs
1/3 cup sour cream or plain greek yogurt
3/4 cup granulated sugar
1/2 cup brown sugar packed
1/4 cup unsalted butter (1/2 stick) melted
¼ cup vegetable oil
1 tsp vanilla extract


1.Preheat oven to 425degrees Fahrenheit.
2.Spray a 12 cup muffin tin with cooking spray, or line with cupcake papers.
3.Add all dry ingredients to a sifter or fine mesh sieve. Sift into a bowl.
4.In a second bowl, whisk together all wet ingredients until well mixed.
5.Add the wet ingredients to the dry ingredients. Using a mixing spoon or rubber spatula, quickly mix the dry and wet ingredients together until just mixed. Leave a few lumps, and do not over mi
6.In a third bowl, add the cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat until smooth. Set aside.
7.Fill each muffin cup halfway with pumpkin batter. Use a spoon to make an indentation in the center of each muffin. Spoon about 1-1.5 tablespoons of cream cheese filling into the indentation. Top off with remaining pumpkin batter, so that each muffin cup is nearly full.
8.Use a butter knife or toothpick to carefully swirl the cream cheese with the pumpkin batter. Don't mix the cream cheese in completely, just a few swipes is enough.
9.Place muffins in the oven and set timer for 5 minutes. Leaving the muffins in the oven, reduce oven temperature to 350 degrees. Bake for another 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
10.Remove muffins from muffin tin as soon as possible and allow to cool on a wire rack.

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