Start by adding the pumpkin puree, eggs, Greek yogurt, and vanilla extract into a large mixing bowl. Using a whisk or hand mixer, blend everything together until the mixture becomes completely smooth and well combined. Take your time to break up any lumps in the pumpkin so the batter turns silky and even, which helps create a soft, moist muffin texture.

In a separate bowl, combine all your dry ingredients, then gradually add them into the wet mixture. Stir gently using a spatula or spoon until everything is just combined. Avoid overmixing at this stage, as it can make the muffins dense instead of light and fluffy. The batter should be thick, smooth, and easy to scoop.

In another small bowl, prepare the cream cheese filling by mixing the cream cheese with your chosen sweetener until it becomes smooth and creamy. If the cream cheese is too firm, let it sit at room temperature for a few minutes before mixing to make it easier to work with.

Line your muffin tray with liners or lightly grease it, then begin filling each cup about halfway with the pumpkin batter. Add a small spoonful of the cream cheese mixture into the center of each one, making sure it stays mostly in the middle. After that, gently cover the filling with another thin layer of batter so the cream cheese is slightly hidden inside.

Place the muffin tray into a preheated oven at 180°C and bake for about 18–22 minutes. Keep an eye on them toward the end—when the tops look set and slightly golden, and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean, they’re ready.

Remove the muffins from the oven and allow them to cool in the tray for a few minutes before transferring them to a rack or plate. Let them cool slightly before serving so the texture sets properly and the cream cheese center becomes perfectly creamy and enjoyable.