Follow these steps to bring the magic of these muffins to your kitchen:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to overmix, as this can make the muffins dense.
5. In a small bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy.
6. Spoon a small amount of the muffin batter into each muffin cup, about one-third full.
7. Add a teaspoon of the cream cheese mixture to the center of each muffin cup, then top with more muffin batter until about two-thirds full.
8. Bake for 18-22 minutes or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
9. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If you’re making these with little helpers, let them handle the mixing and scooping. It might get messy, but it’ll be a memory worth making.