Step 1

Preheat the oven to 350ºF. Line a muffin pan with baking cups.

Step 2

In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set the bowl aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin and mix until combined.

Step 4

Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed. Spoon a portion of the muffin batter into each cup filling it 3/4 full.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, egg and vanilla. Transfer the cream cheese mixture to a piping bag or sealable plastic bag and snip off the tip. Pipe about 1 1/2 tablespoons of the cream cheese mixture into the center of each muffin cup.

Step 6

Bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.

Step 7

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