Pumpkin Cream Cheese Muffins in 35 Min

Instructions:

1. In a medium bowl, beat the softened cream cheese and granulated sugar until the mixture is pale and completely smooth.
2. Add the egg, vanilla, and salt to the cream cheese mixture, mixing on medium speed until fully incorporated and glossy.
3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves in a large bowl until no clumps remain.
4. In a separate bowl, combine the melted butter and brown sugar, whisking until smooth.
5. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the batter is a deep, uniform orange.
6. Gently fold the dry ingredients into the wet ingredients using a spatula. Stop the moment the flour streaks disappear.
7. Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
8. Divide the pumpkin batter evenly among the 12 lined muffin cups, filling them about 2/3 full.
9. Spoon 1 generous tablespoon of the cream cheese mixture onto the center of each muffin and gently swirl with a toothpick or knife.
10. Bake for 18-20 minutes until the edges are firm and a toothpick inserted into the pumpkin part comes out clean.
11. Cool in the pan for 5 minutes before transferring to a wire rack.