impostor pumpkin muffins

mix 1 1/2 cup pumpkin purée, 1/4 cup melted and cooled butter, ~1 1/2 teaspoon vanilla extract, and 1 lightly beaten large egg into a medium bowl

mix 1 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon pumpkin spice into a large bowl until combined

make a crater in the middle of the large bowl and mix in with the contents of the medium bowl until the dry ingredients are not visible

mix 1/2 cup softened cream cheese, ~3/4 teaspoon vanilla extract, 1 teaspoon all-purpose flour, 2 tablespoon 2 teaspoon granulated sugar, and 1 teaspoon milk using a hand mixer on medium speed into a medium bowl until smooth

put the mixture into a piping bag with a tip

preheat the oven to 350°f

evenly transfer and distribute the muffin batter mixture to a muffin tin

fill the insides of each muffin with the filling by gently squeezing for ~1 second

evenly top each muffin with the leftover filling

bake for ~18 minutes or until a toothpick stabbed into the middle comes out mostly clean

let muffins cool in the tin for 10+ minutes

transfer to wire rack to cool completely

fit each muffin with a cupcake wrapper