I always say that baking is as much about the journey as it is about the destination. Each step of this process is a chance to slow down and enjoy the little moments, like when my kids eagerly peek into the oven, waiting for the magic to reveal itself.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract. Mix until well blended.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
5. In a separate bowl, beat the cream cheese and brown sugar together until smooth and creamy.
6. Fill each muffin cup about 2/3 full with the pumpkin batter. Add a small dollop of the cream cheese mixture on top of each and gently swirl with a toothpick or knife.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Sharing these muffins fresh from the oven is like sharing a piece of my heart. I love seeing my family’s faces light up when they take that first bite.