Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. Soften the cream cheese on the counter for about 30 minutes.

Make the cream cheese filling: In a small bowl, mix 8 oz (225 g) cream cheese, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla until smooth. Set aside. It should be thick but spreadable.

Combine dry ingredients: In a large bowl, whisk 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.

Mix the wet ingredients: In another bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup neutral oil, 1/4 cup milk, and 1 teaspoon vanilla until smooth.

Bring the batter together: Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix—a few small lumps are fine.

Fill the muffin cups (first layer): Spoon about 1 heaping tablespoon of batter into each muffin cup to cover the bottom.

Add cream cheese centers: Place about 1 tablespoon of the cream cheese mixture in the center of each cup. Try to keep it away from the edges so it doesn’t ooze out while baking.

Top with more batter: Divide the remaining batter over the cream cheese, covering it fully. If using, sprinkle a little coarse sugar or cinnamon-sugar on top for crunch.

Bake: Bake for 18–22 minutes, or until the muffins are set, domed, and a toothpick inserted into the pumpkin portion (not the cream cheese) comes out clean. The tops should spring back lightly when touched.

Cool: Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. Allow them to cool at least 20–30 minutes before eating so the cream cheese sets.