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.
• Cream Cheese Filling: In a small bowl, add cream cheese, 1 tablespoon granulated sugar, 1 teaspoon flour, 1 teaspoon milk, and ½ teaspoon vanilla extract. Beat on medium-high speed until smooth and creamy, scraping down sides as needed. Set aside.
• In a large bowl, whisk together 1.25 cups all-purpose flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, allspice, cloves, and sea salt. Set aside.
• In another large bowl, whisk together granulated sugar, light brown sugar, pumpkin puree, vegetable oil, milk, molasses, and vanilla extract until combined.
• Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Do not overmix.
• Using a tablespoon or small cookie scoop, fill each muffin cavity between 2/3 and 3/4 full. Do not overfill to avoid overflow. Divide batter evenly among the 12 cavities.
• Place the cream cheese mixture into a piping bag or a plastic bag with the tip snipped off.
• Pipe the cream cheese mixture into the center of each muffin batter, using about 1.5 to 2 teaspoons per muffin, ensuring a little cream cheese pokes through the top.
• Optionally, sprinkle pumpkin seeds or coarse sugar over the top center of each muffin before baking.
• Bake for 15 to 17 minutes, or until muffin tops are no longer wet and a toothpick inserted next to the cream cheese filling comes out clean or with few moist crumbs.
• Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.