Ingredients:

  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Pumpkin pie spice
  • ¼ teaspoon Ground nutmeg
  • 15 oz (425 g) Pumpkin puree (1 can)
  • ½ cup (113 g) Unsalted butter, melted and cooled
  • ¾ cup (150 g) Brown sugar, packed (light or dark)
  • 1 Large egg, room temperature
  • 1 teaspoon Pure vanilla extract
  • ¼ cup (60 g) Sour cream, room temperature
  • ½ cup (120 ml) Buttermilk, room temperature
  • Coarse sugar (for topping, like sugar in the raw)
  • 4 oz (113 g) Cream cheese, room temperature
  • 2 tablespoons (25 g) White granulated sugar
  • 1 teaspoon All-purpose flour
  • 1 teaspoon Milk
  • 1 teaspoon Pure vanilla extract

Instructions:

  1. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
  2. Place pumpkin puree on a plate and press with a paper towel to remove excess moisture.
  3. In a separate bowl, whisk together melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk until combined.
  4. Pour the wet mixture into the dry ingredients. Mix until just combined; do not over-mix.
  5. In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla until smooth.
  6. Preheat the oven to 425°F (220°C).
  7. Place muffin liners in the muffin pan. Use a cookie scoop to fill each liner with muffin batter, leaving space for the cream cheese filling.
  8. Place the cream cheese filling in a piping bag. Squeeze a dollop in the center of each muffin batter scoop.
  9. Sprinkle coarse sugar on top of the filled muffins.
  10. Bake at 425°F (220°C) for 8 minutes, then reduce the oven to 350°F (175°C) and continue baking for another 6-8 minutes or until a toothpick comes out clean.
  11. Let muffins sit in the pan for 10 minutes before transferring them to a cooling rack. Cool completely before serving.