Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (245g) canned pumpkin purée
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large (100g) eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin purée, sugars, eggs, oil, and vanilla until the batter is smooth.
  2. In a separate small bowl, beat the softened cream cheese and sugar until velvety and smooth. Mix in the egg and vanilla extract until the filling reaches soft peaks.
  3. Divide the pumpkin batter evenly among 12 lined muffin cups, filling them about halfway. Dollop 1 generous tablespoon of the cream cheese mixture onto the center of each muffin.
  4. Use a toothpick to gently swirl the two batters together in a figure-eight motion until a marbled pattern forms.
  5. Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the pumpkin section comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.