Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) pecans, finely chopped
  • 2 tbsp (25g) melted butter
  • 1 tbsp (12g) brown sugar
  • 1/2 tsp (2g) cinnamon

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and vanilla until the mixture is mahogany-colored and smooth.
  3. Fold the dry ingredients into the wet using a spatula. Mix until just combined; stop as soon as no flour streaks remain.
  4. In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla until velvety and lump-free. Transfer to a zip-top bag and snip off a small corner.
  5. Fill each muffin liner about 1/3 full with pumpkin batter.
  6. Pipe approximately 1 tablespoon of the cream cheese mixture directly into the center of the batter.
  7. Top with more pumpkin batter until the liner is about 3/4 full.
  8. Mix pecans, melted butter, brown sugar, and cinnamon. Sprinkle a pinch over the top of each muffin.
  9. Place in a preheated oven at 375°F (190°C) and bake for 18-20 minutes until the edges are firm and a toothpick inserted into the cake part comes out clean.