Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (115g) melted unsalted butter
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. In a medium bowl, beat the softened cream cheese and sugar until smooth and aerated. Add the egg, vanilla, and salt, whisking until the mixture is velvety and free of lumps.
  2. Whisk the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
  3. In a separate bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla. Pour the wet ingredients into the dry and fold gently with a spatula until just combined.
  4. Fill each muffin liner halfway with pumpkin batter. Spoon 1 tablespoon of the cream cheese filling into the center of each. Top with the remaining pumpkin batter, leaving a small gap at the top.
  5. Use a toothpick to create a gentle swirl. Bake at 375°F (190°C) for 18-20 minutes until a toothpick comes out clean.