Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 3 tbsp (36g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (30g) raw pepitas

Instructions:

  1. Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until completely smooth and airy. Transfer the mixture to a piping bag or a small bowl for easy scooping.
  2. Whisk the flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl.
  3. In a separate bowl, combine the pumpkin puree, melted butter, eggs, and vanilla. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; stop as soon as no streaks of flour remain.
  4. Fill each muffin liner halfway with pumpkin batter. Pipe or spoon about 1 tablespoon of the cream cheese mixture into the center.
  5. Top with the remaining batter until the liners are 3/4 full. Sprinkle a few pepitas on top.
  6. Bake at 350°F (175°C) for 19–22 minutes, or until a toothpick inserted into the cake part comes out clean.