Pumpkin Cream Cheese Muffins

Preheat your oven to 375 degrees Fahrenheit. Prepare your 12-cup muffin pan by placing liners in each slot.
Combine flour, baking soda, baking powder, pumpkin spice, ground cinnamon, and salt in a medium bowl. Stir these together until they're well mixed.
2 cups All purpose flour , 1 tsp baking soda, ½ tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, ½ tsp salt
In a large bowl, whisk your eggs, oil, and granulated sugar and brown sugars until they're fully blended.
2 large eggs, ½ cup oil*, ½ cup granulated sugar , ½ cup brown sugar
Add your pumpkin puree to your wet ingredient mixture. Continue to beat the mixture until the pumpkin is fully incorporated.
1.5 cup pumpkin puree*
Pour your dry ingredients into your wet ingredients, and whisk them together until they're fully combined. Don't overbeat.
Divide your pumpkin batter evenly among the 12 muffin cups using a tablespoon or an ice cream scoop.
Mix the softened cream cheese with powdered sugar and vanilla extract in a small bowl. Keep stirring until the mix is creamy and smooth.
8 oz cream cheese, 5 tbsp powdered sugar, 2 tsp vanilla extract
Transfer your cream cheese filling into a piping bag. Or fill it into a plastic bag and cut the corner to pipe. Then, squeeze some of the filling into each of your muffins making sure to fill the muffins from the bottom up.
Add some pumpkin seeds on top of the muffins.
Place your filled muffin tin in the oven in the middle rack and bake for about 20 minutes. Insert a toothpick into a muffin and if it comes out clean it's done.
Allow your muffins to cool in the pan for a few moments, then transfer them to a wire rack to cool completely.

Ingredients

For Cream Cheese Filling

Instructions

Notes

Nutrition