# Components:
→ Muffin Base
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup brown sugar
11 - 1/4 cup molasses
12 - 2 large eggs
13 - 3/4 cup pumpkin puree
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Pumpkin Cream Filling
16 - 1/2 cup cream cheese, softened
17 - 1/4 cup pumpkin puree
18 - 1/4 cup powdered sugar
19 - 1/2 teaspoon ground cinnamon
20 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
03 - In a large bowl, beat softened butter and brown sugar together until light and fluffy. Add molasses and eggs, one at a time, mixing after each addition.
04 - Mix in pumpkin puree, milk, and vanilla extract until uniformly blended.
05 - Gradually fold the dry ingredient mixture into the wet mixture, stirring just until the batter is combined and no dry streaks remain.
06 - Divide the batter evenly between the muffin cups.
07 - Bake for 15 minutes. Remove from oven and gently press a shallow indent in the center of each muffin using the back of a spoon or your thumb.
08 - Return muffins to oven and bake an additional 5 minutes, until a toothpick inserted into the muffin (avoiding the center) comes out clean.
09 - While muffins cool, beat cream cheese, pumpkin puree, powdered sugar, ground cinnamon, and vanilla extract together until smooth and creamy.
10 - Pipe or spoon pumpkin cream filling into the indent of each cooled muffin.
11 - Present at room temperature or chilled as desired.
