Mix the wet ingredients

• In a bowl, mix the pumpkin purée, melted butter and both sugars until smooth.
• Add the eggs, vanilla extract and buttermilk and mix to combine.

Fold in the dry ingredients

• Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Fold until just combined, without overmixing.

Make the cream cheese filling

• Mix the softened cream cheese, powdered sugar and vanilla extract until smooth.

Fill the muffin cups

• Fill the muffin cups about three-quarters full with the pumpkin batter.
• Pipe the cream cheese filling into the center of each muffin.

Bake the muffins

• Bake at 200 °C for 5 minutes.
• Reduce the heat to 175 °C and bake until a toothpick comes out clean.