Delight in these moist and flavorful pumpkin muffins with a creamy surprise center, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
Using parchment liners ensures easy removal and keeps the muffins intact.
In a mixing bowl, whisk together the eggs, sugar, and pumpkin puree until smooth.
Ensure the mixture is well blended for a uniform batter.
In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, clove, and nutmeg.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fill each muffin liner halfway with the batter.
Use an ice cream scoop for even portions.
Cut the cream cheese into 12 equal pieces and place one piece in the center of each muffin.
Chill the cream cheese beforehand for easier handling.
Sprinkle the chopped pecans over the top of each muffin.
Press the pecans lightly into the batter to ensure they stick.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool completely before serving.
Cooling helps the cream cheese center set properly.
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