Ingredients:

  • 1.75 cups (218g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs, room temperature
  • 1 cup (225g) canned pumpkin puree
  • 0.5 cup (120ml) vegetable oil
  • 1.5 tsp pure vanilla extract, divided
  • 8 oz (226g) full-fat brick cream cheese, softened
  • 0.25 cup (30g) powdered sugar
  • 1 tsp heavy cream
  • 0.25 cup (35g) raw pepitas
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-count muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice until no clumps remain.
  3. In a separate bowl, vigorously whisk the eggs, pumpkin puree, vegetable oil, and 1 tsp of vanilla extract until fully emulsified.
  4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined; do not overmix.
  5. Prepare the filling by whipping the softened cream cheese, powdered sugar, heavy cream, and remaining 0.5 tsp vanilla extract until smooth. Transfer to a piping bag.
  6. Distribute the pumpkin batter evenly into the 12 muffin cups. Insert the tip of the piping bag into the center of each muffin and pipe approximately 1 tablespoon of cream cheese filling.
  7. Sprinkle the tops with raw pepitas and turbinado sugar.
  8. Bake at 425°F for 5 minutes. Without opening the door, reduce the heat to 350°F (175°C) and bake for an additional 15-17 minutes until the edges are set and a toothpick inserted into the cake portion comes out clean.