Start by heating your oven to 375°F (190°C). While it’s warming, line your muffin tin with paper liners and lightly spray them with non-stick spray, even the liners! This extra step ensures your muffins come out effortlessly and makes cleanup quick.

In a large bowl, whisk together the vegetable oil and pumpkin puree until smooth and silky. Add both the granulated sugar and brown sugar, one for sweetness, the other for that deep caramel flavor that makes these irresistible. Crack the eggs, add the milk, and mix in the vanilla extract. Stir everything gently until you have a creamy, cozy batter ready to go.

Now sprinkle in the flour, cinnamon, ginger, salt, baking soda, and baking powder. Give the dry ingredients a quick stir before folding them carefully into the wet mixture.

Spoon the batter into the lined muffin cups, filling each about three-quarters full. You can use a cookie scoop to make this easier, or simply two spoons, whatever works best for you.

Using the back of a spoon, gently press into the center of each muffin to create a little well, just a shallow dip to hold the cream cheese filling snugly.

For the filling, beat the softened cream cheese with cornstarch, sugar, vanilla, milk, and a pinch of salt until smooth and creamy. I usually start mixing with a spoon, then switch to a small whisk to get that perfect silky texture. Transfer this filling into a piping bag or a plastic bag with the corner snipped off.

Pipe the cream cheese mixture right into the wells of each muffin. Don’t be shy, press the tip down a little and squeeze gently so some of the filling shows on top, teasing that delicious surprise inside.

Sprinkle pumpkin seeds over the tops to add a pleasant crunch and a little fall flair. Cook the muffins in the oven preheated to the right temperature for about 16 to 20 minutes.

Let the muffins cool in the pan for a few minutes before transferring them. This helps the cream cheese center set perfectly and lets the flavors deepen, so every bite is pure fall comfort.