Pumpkin Cream Cheese Muffins

12 standard portions

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Ingredients

• 8 ounces cream cheese (softened to room temperature)
• ½ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 tablespoon unsalted butter
• ¼ cup raw pumpkin seeds (roughly chopped )
• ¼ cup light brown sugar (divided )
• ½ teaspoon pumpkin spice
• 2 cups all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 15 oz. canned pumpkin puree (scant 2 cups)
• ¾ cup granulated sugar
• ½ cup light brown sugar
• ½ cup canola oil
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract

Method

1. In a medium mixing bowl, cream together the cream cheese, sugar and vanilla until smooth. Microwave for 30 seconds to slightly melt the mixture for easier piping, then stir again.
2. Transfer mixture into a piping bag and set aside until needed.
3. In a small pan over medium heat melt the butter.
4. Add the chopped pumpkin seeds, half the brown sugar (about 2 tablespoons), and the pumpkin spice.
5. Allow to cook, stirring frequently, until the seeds smell fragrant and the sugar is melted.
6. Spread the mixture onto a parchment lined baking sheet and allow to cool.
7. Transfer the seeds to a small bowl and mix in remaining brown sugar. Set aside until needed.
8. Preheat the oven to 425°F (220°C), or 200°C for a fan oven. Line a 12 count muffin tin with paper liners and set aside
9. In a large bowl, whisk together the flour, pumpkin spice, baking soda, baking powder and salt; set aside.
10. In a medium bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs and vanilla extract until well combined.
11. Pour the pumpkin mixture into the flour mixture and stir until just combined.
12. Divide the batter evenly into the prepared muffin cups, each will be quite full.
13. Sprinkle the pumpkin seed mixture evenly over the tops of the muffins.
14. Cut the end of the piping bag, then insert into the center of the muffins and pipe a dollop of cream cheese filling into each muffin.
15. Bake in the preheated oven for 5 minutes, then turn the oven down to 350°F (180°C), or 160°C for a fan oven and continue baking an addition 15 minutes, or until the muffins are domed and a toothpick inserted into the center comes out clean.
16. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.