1 ½ cups flour
⅓ cup sugar
½ brown sugar
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
1 ½ cups pumpkin puree
2 eggs, whisked
¼ cup melted butter
1 tsp vanilla extract or paste
1. In a large bowl whisk together all dry ingredients (flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and salt). 1 ½ cups flour, ⅓ cup sugar, ½ brown sugar, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt
2. In another bowl combine all wet ingredients (pumpkin puree, eggs, melted butter and vanilla). Add wet ingredients into dry ingredients and mix until just combined. 1 ½ cups pumpkin puree, 2 eggs, whisked, ¼ cup melted butter, 1 tsp vanilla extract or paste
3. For the cream cheese filling, mix room temperature cream cheese with sugar, flour, vanilla and a splash of milk until fully combined. Add into a piping or resealable bag and snip off the tip or use a large round piping tip. 8 oz cream cheese, room temp, ¼ cup sugar, 2 tbsp all purpose flour, 1 tsp vanilla extract or paste, 1 - 2 tsp milk
4. Line a 12 cup muffin pan with 12 muffin liners and divide batter evenly. Next place the cream cheese filled pipping bag halfway down into the muffin batter and squeeze until the cream cheese filling slightly overflows onto the batter.
5. Sprinkle on toasted pumpkin seeds and bake in a 350 degree oven 20 minutes. ¼ cup Toasted Pumpkin Seeds
1 ½ cups flour
⅓ cup sugar
½ brown sugar
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
1 ½ cups pumpkin puree
2 eggs, whisked
¼ cup melted butter
1 tsp vanilla extract or paste
1. In a large bowl whisk together all dry ingredients (flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and salt). 1 ½ cups flour, ⅓ cup sugar, ½ brown sugar, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt
2. In another bowl combine all wet ingredients (pumpkin puree, eggs, melted butter and vanilla). Add wet ingredients into dry ingredients and mix until just combined. 1 ½ cups pumpkin puree, 2 eggs, whisked, ¼ cup melted butter, 1 tsp vanilla extract or paste
3. For the cream cheese filling, mix room temperature cream cheese with sugar, flour, vanilla and a splash of milk until fully combined. Add into a piping or resealable bag and snip off the tip or use a large round piping tip. 8 oz cream cheese, room temp, ¼ cup sugar, 2 tbsp all purpose flour, 1 tsp vanilla extract or paste, 1 - 2 tsp milk
4. Line a 12 cup muffin pan with 12 muffin liners and divide batter evenly. Next place the cream cheese filled pipping bag halfway down into the muffin batter and squeeze until the cream cheese filling slightly overflows onto the batter.
5. Sprinkle on toasted pumpkin seeds and bake in a 350 degree oven 20 minutes. ¼ cup Toasted Pumpkin Seeds