I beat 8 oz cream cheese, ½ cup granulated sugar, and 1 tsp vanilla extract with a mixer until smooth, setting it aside for a creamy pumpkin cream cheese bites center.

I preheat the oven to 375°F (190°C) and line a 24-cup mini muffin pan with paper or silicone liners, ensuring easy removal for these autumn mini muffins.

In a bowl, I whisk 2 cups flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, ½ tsp nutmeg, and ¼ tsp ginger, ensuring even spice distribution for this Fall Snack Treat.

In another bowl, I whisk 1 ¼ cups pumpkin puree, 1 cup brown sugar, ½ cup granulated sugar, ½ cup oil, and 2 eggs until smooth, creating a moist base for these Mini Pumpkin Cream Cheese Muffins.

I fold the dry ingredients into the wet mixture, stirring gently until just combined to keep these pumpkin cream cheese bites tender. A few lumps are fine to avoid overmixing.

I spoon the batter into the muffin cups, filling each halfway. Using a piping bag, I add ~1 tsp cream cheese filling to each center, then top with more batter for a hidden surprise in these autumn mini muffins.

I bake for 10–12 minutes until a toothpick (avoiding the filling) shows moist crumbs. I cool in the pan for 5 minutes, then transfer to a rack, ensuring moist Mini Pumpkin Cream Cheese Muffins.