There are two things in this pumpkin cream cheese muffin recipe that make your taste buds leap off the charts – the autumnal spices and the cream cheese center!
Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins, or line with paper baking cups.
Using a wire whisk, stir together the dry ingredients in a large bowl. Make sure to beak up any clumps from the brown sugar.
Mix together the pumpkin and wet ingredients in a separate bowl. Using a fork or spatula, stir pumpkin mixture into dry ingredients until blended.
Spoon muffin batter into cups or baking tin and fill them only 3/4 of the way full.
Divide cream cheese into 12 equal portions. Put one portion in the middle of the muffin batter for each muffin, pressing down lightly.
Add a spoonful more of batter on top of each muffin to cover the cream cheese. Sprinkle top with chopped walnuts.
Bake at 350 for 25-30 minutes or until a toothpick comes out clean from the muffin part. Let cool for a bit then serve!