Preheat oven to 425 and line a muffin tin with muffin liners. Set aside.

Start with the cream cheese filling. In a medium bowl Using a whisk, combine room temperature cream cheese, one full container of marshmallow creme, 1 teaspoon of flour and one teaspoon of non-gmo corn starch. It’s okay if this mixture is a little clumpy and not completely smooth. The filling will be smooth after baking. Transfer to a pastry bag, snip off the end with scissors and set aside.

In a medium mixing bowl, whisk together flour, baking soda, baking powder and pumpkin pie spice and set dry ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, cream together the softened butter and both sugars, scraping down the sides of the bowl as needed. Add the eggs and mix on low until just combined then add pumpkin puree and vanilla. Mix on medium-low until just combined.

Add flour mixture to the wet ingredients in one or a few batches. Mix on low until the dry ingredients start to incorporate then on medium-low until mixture is smooth.

Using a large, 2 ounce cookie/muffin scoop, place a domed scoop of pumpkin muffin batter in each muffin liner. Scoops should be approximately the size of two scoops.

Place piping bag tip in the bottom center of each muffin and squeeze to fill the center of muffin, up to the top.

Bake at 425 for 5 minutes. Lower the oven temperature to 350 and bake for 25 additional minutes.

Transfer muffin tin to a wire rack and let muffins cool for 5-10 minutes before removing each muffin from the tray. Serve warm, at room temperature or even cold! Muffins last overnight at room temperature or frozen for up to 3 months.