Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are perfectly moist and so soft, with a sweet cream cheese filling and a garnish of pumpkin seeds these are next level. Starbucks who!? Save your money and make them at home because these are definitely better.

—Ingredients—

1 1/2 cups flour

1 cup regular sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 15oz can pumpkin purée

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin spice

1/4 teaspoon salt

Pumpkin seeds

:

—cream cheese filling—

8oz cream cheese

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1. Preheat oven to 350°F.

2. In a large bowl whisk together the pumpkin purée, eggs, oil, sugar, and brown sugar until well combined.

3. Next add in the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and mix until well combined and smooth.

4. Make the cream cheese filling by combining together the cream cheese, powdered sugar and vanilla extract in another bowl until smooth.

5. Pour batter into prepared muffin tin (divide into 12). Pipe about 1 tablespoon of the cream cheese to the tops of each muffin. Sprinkle some pumpkin seeds on top.

6. Bake on the center rack for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let them cool before serving.

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