Ingredients:

  • 250g all-purpose flour
  • 5g baking soda
  • 5g baking powder
  • 10g ground cinnamon
  • 5g ground ginger
  • 2g ground nutmeg
  • 1g salt
  • 115g unsalted butter, melted and cooled
  • 150g brown sugar, packed
  • 100g large eggs
  • 245g pumpkin puree
  • 5ml vanilla extract
  • 225g cream cheese, softened
  • 50g granulated sugar
  • 50g large egg
  • 5ml vanilla extract
  • 15g granulated sugar
  • 5g ground cinnamon

Instructions:

  1. Prep the oven. Preheat your oven to 375°F (190°C) and line the muffin tins with liners.
  2. Mix the filling. In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until the mixture is smooth and silky. Note: Make sure there are no lumps of cream cheese left.
  3. Combine dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Mix the pumpkin base. In a separate bowl, whisk the melted butter and brown sugar, then stir in the eggs, pumpkin puree, and vanilla.
  5. Fold the batter. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Stop as soon as the flour streaks vanish.
  6. Layer the base. Fill each muffin liner about 1/3 full with the pumpkin batter for your Pumpkin Cream Cheese Muffins.
  7. Add the center. Spoon 1 tablespoon of the cream cheese mixture into the center of each muffin.
  8. Top and finish. Top with the remaining pumpkin batter until the liner is 3/4 full and sprinkle with the cinnamon sugar mix.
  9. Bake it. Bake for 18–20 minutes until the tops spring back when touched and a toothpick comes out clean.