Pumpkin Cream Cheese Muffins

Ingredients

• 8oz cream cheese, room temp (for the cream cheese filling)
• 1/4 cup (50g) granulated sugar (for the cream cheese filling)
• 1 tsp vanilla extract (for the cream cheese filling)
• 1 tbsp all-purpose flour (for the cream cheese filling)
• 1/3 cup (76g) unsalted butter, melted & slightly cooled (for the batter)
• 15oz (1 can/425g) pumpkin puree (not pie filling!!) (for the batter)
• 3/4 cup (150g) granulated sugar (for the batter)
• 1/2 cup (100g) brown sugar, packed (for the batter)
• 2 eggs, room temp (for the batter)
• 1/4 cup (60g) sour cream (for the batter)
• 1 1/2 tsp vanilla extract (for the batter)
• 2 cups (250g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the batter)
• 1 1/2 tsp baking soda (for the batter)
• 1/2 tsp baking powder (for the batter)
• 3/4 tsp salt (for the batter)
• 1 tbsp pumpkin spice (for the batter)
• 1 tsp cinnamon (for the batter)
• Pinch of nutmeg (optional) (for the batter)

Instructions

1. Preheat oven to 400°F. Line a standard 12-cup muffin pan with liners.
2. Beat the cream cheese until smooth.
3. Add the sugar, vanilla, and flour and mix until fully combined.
4. Transfer to a piping bag and chill while you make the batter.
5. Whisk together the melted butter, pumpkin puree, and both sugars until smooth.
6. Add the eggs, vanilla extract, and sour cream and whisk until smooth.
7. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
8. Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't over mix.
9. Spoon the batter into the liners.
10. Pipe the cream cheese filling into the center of each muffin.
11. Bake at 400°F for 5 minutes.
12. Without opening the door, reduce the oven to 350°F and continue baking for 16-22 minutes. A toothpick inserted should come out clean/mostly clean (check the muffin part, not the cream cheese!).
13. Let them cool.