# What You'll Need:
→ Muffin Base
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup brown sugar
11 - 1/4 cup molasses
12 - 2 large eggs
13 - 3/4 cup pumpkin puree
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Pumpkin Cream Filling
16 - 1/2 cup cream cheese, softened
17 - 1/4 cup pumpkin puree
18 - 1/4 cup powdered sugar
19 - 1/2 teaspoon ground cinnamon
20 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
03 - In a large bowl, cream unsalted butter and brown sugar until pale and fluffy using an electric mixer or whisk.
04 - Beat in molasses and eggs, adding eggs one at a time. Mix in pumpkin puree, milk, and vanilla extract until well combined.
05 - Fold dry ingredients into the wet mixture gradually until just combined. Avoid overmixing.
06 - Evenly distribute batter among prepared muffin cups.
07 - Bake for 15 minutes. Remove from oven and, using the back of a spoon or your thumb, carefully press a shallow indent in the center of each muffin.
08 - Return muffins to oven and bake for an additional 5 minutes or until a toothpick inserted into the muffin (excluding the center) emerges clean.
09 - While muffins cool, beat together cream cheese, pumpkin puree, powdered sugar, cinnamon, and vanilla extract until smooth.
10 - Once muffins are fully cooled, pipe or spoon pumpkin cream filling into each thumbprint center.
11 - Enjoy muffins at room temperature or chilled as desired.
