For Ginger Cream Cheese Filling
Beat together the softened cream cheese, sugar and ginger until fluffy.
Set aside.
For Sweet Potato Muffins
Heat oven to 425 degrees and place baking liners in a muffin tray. Set aside.
In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, ginger, salt, baking soda and baking powder until well combined. Some lumps will be unavoidable, but try to break up any big brown sugar lumps.
In a separate large mixing bowl, whisk together eggs, mashed sweet potatoes, whole milk, vegetable oil, melted butter and vanilla extract until combined.
Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK. The batter won't be perfectly smooth.
Spoon the batter into baking liners so that it's ¾ full. Dollop some ginger cream cheese filling, about 2 teaspoons, on top of each muffin and sprinkle pecans on the batter on the side. Place in the 425-degree oven. Keeping the oven closed, immediately turn oven temperature to 350 degrees. Bake until a toothpick comes out clean on the muffin part, about 20 minutes. Remove from oven. As soon as they're cool enough to handle, remove from the muffin pan and place on a wire rack to cool. Enjoy!