Ingredients:

  • 220g all-purpose flour
  • 150g granulated sugar
  • 50g light brown sugar, packed
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
  • 425g pumpkin puree
  • 120ml neutral vegetable oil
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 225g full-fat cream cheese, softened
  • 50g granulated sugar
  • 1 tsp milk
  • 3 tbsp roasted pepitas
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat the oven to 375°F (190°C) and line your 12 cup muffin tin with paper liners. Note: A hot oven is crucial for that immediate spring in the batter.
  2. Whisk the flour, 150g granulated sugar, brown sugar, baking soda, baking powder, pumpkin spice, and salt in a large bowl. Stop when no clumps remain.
  3. Mix the pumpkin puree, oil, eggs, and 1 teaspoon of vanilla in a medium bowl until completely smooth and orange.
  4. Combine the wet and dry ingredients by pouring the liquid into the flour mixture and stirring with a spatula. Stop as soon as the flour disappears.
  5. Beat the softened cream cheese with 50g sugar, the remaining 0.5 tsp vanilla, and the milk in a small bowl. Beat until it looks like silk.
  6. Fill the muffin cups by dividing the pumpkin batter evenly among the 12 liners.
  7. Indent the center of each muffin using the back of a small spoon to create a shallow nest. Ensure the well is deep but doesn't hit the bottom.
  8. Spoon the cream cheese mixture into each nest, filling it to the top of the pumpkin batter.
  9. Garnish the edges with roasted pepitas and a generous sprinkle of turbinado sugar.
  10. Bake for 20 minutes until the pumpkin springs back when touched. Let them sit in the pan for 10 minutes to set before moving to a wire rack.