Cream Cheese Filling:
1 8oz. Package Cream Cheese (room temperature)
1/3 Cup Granulated White Sugar
1 Large Egg (room temperature )
1/2 Tsp. Pure Vanilla Extract
1½ Cups All-Purpose Flour
1 Cup Granulated White Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1 Tsp. Pumpkin Pie Spice
1/2 Tsp. Salt
1 Stick of Butter (softened)
2 Large Eggs (room temperature)
1 Tsp. Pure Vanilla Extract
3/4 Cup 100% Pure Canned Pumpkin
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
Cream Cheese Filling: In a bowl, add the cream cheese and beat with a hand mixer until creamy and smooth. Then add the sugar, egg, and vanilla extract, and beat until blended, smooth and creamy. Set aside while preparing the muffins.
Pumpkin Muffins: In a bowl, add the flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, and whisk together well. Then add the butter, eggs, vanilla extract, and canned pumpkin, and beat together with a hand mixer on medium speed for about 1 minute until the batter is smooth.
Fill each muffin cup evenly (about 2/3 full) with the batter using an ice cream scoop or spoon. Using a spoon, make a well in the center of the batter of each muffin and then, add the cream cheese filling into the well using an ice cream scoop or spoon.
Place on the center rack in the oven and bake for about 18 to 20 minutes, or until the cream cheese filling has set, and the pumpkin muffin feels springy to the touch and a toothpick inserted into the pumpkin muffin comes out clean.
Place on a wire rack to cool. Sprinkle with cinnamon and sugar and serve.