Make fall-inspired pumpkin cream cheese muffins for an easy grab-and-go breakfast. Each handheld treat contains fresh pumpkin, bold spices, a creamy filling, and crunchy seeds.
ingredient
- 2 teaspoons unsalted butter
- ¼ cup pumpkin seeds, or pepitas
- 1 tablespoon granulated sugar
- ⅛ teaspoon pumpkin pie spice, optional
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 ¼ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ¼ cup dark brown sugar, firmly packed
- ½ cup vegetable oil
- 1 cup canned pumpkin
- ¼ cup whole milk
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon cornstarch
- 1 teaspoon whole milk
- ½ teaspoon vanilla extract
Directions
- Heat Oven – Set the oven rack to the center position. Preheat to 350ºF (177ºC).
- Make Praline Topping – In a small skillet, melt butter over medium heat. Immediately add the pumpkin seeds and granulated sugar. Cook, constantly stirring, until the sugar is lightly caramelized and glossy, about 2 to 3 minutes. Reduce the heat if browning too quickly. Turn off the heat and stir in the pumpkin pie spice (if using).Transfer to a parchment paper-lined sheet pan and spread into a single layer. Cool entirely until hardened, about 10 minutes. If desired, roughly chop for the topping.
- Prepare Muffin Tin – In a 12-cup muffin pan, add paper liners or grease with cooking spray or vegetable oil.
- Combine Dry Ingredients – In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk until combined.
- Combine Wet Ingredients – In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and pale yellow in color, 1 minute. Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds. Whisk in pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make the Batter – Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, making sure to scrape the bottom with some lumps and flour spots remaining. Do not over-mix the batter.
- Portion the Muffins – Evenly divide the muffin batter amongst the cups, about ⅓ cup per muffin.
- Make Cream Cheese Filling – In a medium bow,l whisk together the softened cream cheese, sugar, cornstarch, milk, and vanilla extract. Transfer to a piping bag. Add 2 teaspoons of filling in the center of each muffin. Alternatively, use a spoon to add the filling. Sprinkle the praline pumpkin seeds on top of the muffin batter, leaving space along the edges.
- Bake – Bake until a toothpick inserted on the edges comes out clean or the internal temperature reaches 200 to 205°F (93 to 96ºC), about 20 to 22 minutes. Cool the pumpkin muffins in a pan for 5 minutes. Transfer to a wire rack to cool down.
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