With your ingredients ready, it’s time to bring these muffins to life. Follow these steps for a delightful baking experience:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, beat the eggs and then mix in the pumpkin puree, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. In another bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
6. Spoon a tablespoon of the pumpkin batter into each muffin liner, followed by a teaspoon of the cream cheese mixture, and top with more pumpkin batter until each liner is about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins are a testament to the joy of baking, echoing the warmth and dedication I learned from my abuela, who taught me that the kitchen is a place of love and creativity.