Ingredients:

  • 15 oz pumpkin puree
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar (for filling)
  • 1 tsp all-purpose flour (for filling)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a standard 12 cup muffin tin with paper liners. Note: This temperature ensures a rapid rise for a peaked top.
  2. In a large mixing bowl, whisk together the 15 oz pumpkin puree, 2 large eggs, 0.5 cup vegetable oil, 1 cup of granulated sugar, and 0.5 cup light brown sugar until the mixture is glossy and smooth.
  3. Sift the 1.75 cups of all purpose flour, 1 tsp baking soda, 1 tbsp pumpkin pie spice, and 0.5 tsp salt directly into the wet pumpkin mixture.
  4. Fold the dry ingredients gently with a silicone spatula until just combined. Note: Stop as soon as the last streak of flour disappears to keep the texture light.
  5. In a separate medium bowl, combine the 8 oz softened cream cheese, 0.25 cup granulated sugar, 1 tsp flour, and 1 tsp vanilla extract.
  6. Whisk the cheese mixture until velvety and smooth, then transfer it to a piping bag or Ziploc bag.
  7. Divide the pumpkin batter evenly among the 12 muffin cups. Note: Each cup should be about three quarters full.
  8. Insert the tip of the piping bag into the center of each muffin and squeeze roughly 1 tablespoon of the cream cheese mixture into the core.
  9. Top each muffin with a sprinkle of the 0.25 cup roasted pepitas and 1 tbsp turbinado sugar until the tops are well covered.
  10. Bake for 20 minutes until the edges are set and a toothpick comes out clean.