Pumpkin Cream Cheese Muffins

Steps

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a medium bowl, beat cream cheese, 1/4 cup sugar, 1 tablespoon flour, vanilla extract, and milk until smooth. Spoon into a piping bag and set aside.
3. In a large bowl, whisk pumpkin puree with eggs, oil, and 1 cup sugar.
4. In a separate bowl, sift together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, cardamom (if using), salt, baking soda, and baking powder.
5. Add the dry mixture to the wet mixture and gently stir until just combined, with no flour streaks remaining.
6. Spoon about 1/4 cup of batter into each muffin liner.
7. Pipe 1-2 tablespoons of cream cheese filling into the center of each muffin, then top with nuts or pepitas if desired.
8. Bake for 20-25 minutes, or until a toothpick inserted at the side comes out clean.
9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Serve.