Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 0.5 cup (120g) pumpkin puree, blotted dry
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15ml) heavy cream
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Spread the pumpkin puree on a plate and press paper towels firmly into it to absorb excess water.
  2. In a large bowl, beat the softened butter and brown sugar until the mixture is pale and fluffy.
  3. Add the egg and vanilla extract, beating until smooth, then fold in the blotted pumpkin puree.
  4. Sift together flour, baking soda, salt, and pumpkin pie spice. Gradually stir the dry ingredients into the wet batter until just combined.
  5. In a separate medium bowl, beat the softened cream cheese and granulated sugar together until velvety and free of lumps.
  6. Stir in the heavy cream and vanilla extract until the filling is glossy and smooth.
  7. Divide the pumpkin batter evenly among 12 lined muffin cups, filling them about 2/3 full.
  8. Place a generous tablespoon of the cream cheese mixture on top of each muffin and use a toothpick to gently marble the filling into the batter.
  9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.