Pumpkin Cream Cheese Muffins (Printer-Friendly Version)

Moist pumpkin muffins with a rich cream cheese center and crunchy pepita topping, perfect for chilly days.

# Required Ingredients:

→ Muffin Batter

01 - 1 large egg
02 - 120 grams all-purpose flour
03 - 7 tablespoons (120 grams) pumpkin puree
04 - 120 grams sour cream
05 - 53 grams packed light brown sugar
06 - 50 grams granulated sugar
07 - 60 milliliters neutral oil
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1 tablespoon pumpkin pie spice
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon ground nutmeg
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground ginger

→ Cream Cheese Filling & Assembly

15 - 1 large egg
16 - 226 grams cream cheese, softened
17 - 50 grams granulated sugar
18 - 1 teaspoon pure vanilla extract
19 - 1/2 teaspoon kosher salt
20 - 1/4 cup coarsely chopped raw pepitas
21 - Demerara sugar, for sprinkling

# Step-by-Step Instructions:

01 - Position a rack in the center of the oven and preheat to 175°C (350°F). Line a 12-cup muffin tin with large muffin liners.
02 - In a large bowl, whisk together eggs, pumpkin puree, sour cream, light brown sugar, granulated sugar, neutral oil, and vanilla extract until the mixture is smooth and homogeneous.
03 - In a medium bowl, sift together all-purpose flour, pumpkin pie spice, baking powder, baking soda, ground nutmeg, kosher salt, and ground ginger.
04 - Gradually fold the dry ingredients into the wet mixture using a rubber spatula in batches until no streaks remain; avoid overmixing to ensure a tender crumb.
05 - Use a spoon or cookie scoop to fill prepared muffin cups about four-fifths full with batter.
06 - Using a handheld mixer on medium-high speed, beat egg, softened cream cheese, granulated sugar, vanilla extract, and kosher salt in a large bowl until smooth and creamy. Transfer the filling into a piping or resealable plastic bag.
07 - Twist the bag to close and cut a 2.5 cm (1 inch) opening at the tip. Insert tip into the center of each muffin batter and gently squeeze to fill; fill until the cream cheese slightly overflows and is surrounded by the pumpkin batter rim.
08 - Sprinkle the rims of the batter with chopped pepitas and Demerara sugar, ensuring the cream cheese filling remains exposed.
09 - Bake muffins for approximately 30 minutes, or until they develop a golden crust and the center springs back when lightly pressed.
10 - Transfer the muffins to a wire rack and allow to cool slightly before serving.

# Handy Cooking Tips:

01 - Do not overmix the batter to maintain a moist texture. Ensure cream cheese filling is smooth to achieve a creamy center.

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