Ingredients (makes ~12 muffins) Muffin batter * Great Value pumpkin butter — 1½ cups (1 jar) * ½ cup (packed) light brown sugar * ½ cup + 2 Tbsp granulated sugar * 2 large eggs, at room temperature * ½ cup vegetable oil * 1 tsp pure vanilla extract * 2 cups all-purpose flour * 1½ tsp pumpkin pie spice * 1 tsp baking powder * ¾ tsp baking soda * ½ tsp salt * ⅓ cup whole milk (room temperature) Cream cheese filling * 8 oz cream cheese, softened * 2½ Tbsp granulated sugar * 1 tsp all-purpose flour * ½ tsp pure vanilla extract * 2 tsp whole milk Instructions 1. Preheat and prepare pans.
Preheat your oven to 425 °F (220 °C). Line a standard 12-cup muffin pan with paper liners. 2. Make the muffin batter. * In a large bowl, whisk together the pumpkin butter, brown sugar, and granulated sugar until smooth and glossy. * Add the eggs, oil, and vanilla; whisk until well combined. * In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. * Add the dry ingredients to the pumpkin mixture, and begin folding. Before fully incorporated, add the milk, and fold gently until just combined. Some lumps are fine; avoid overmixing. 3. Let the batter rest for about 30 minutes to hydrate and help rise.
 4. Make the cream cheese filling. * In a small bowl, beat together the softened cream cheese, sugar, flour, and vanilla until smooth. * Add the milk and mix until the filling is smooth and creamy. 5. Fill the muffins. * Divide the muffin batter evenly among the 12 liners, filling each up to the rim. * Add a dollop of the mixture on top of each muffin 6. Bake. * Bake initially at 425 °F for 5 minutes. * Then reduce oven temperature to 350 °F and bake for another 12 minutes, or until the muffin tops are set, and a toothpick inserted (away from the cream cheese) comes out clean or with just a few moist crumbs. 7. Cool. * Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.