Baking Instructions

• Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
• Make the pumpkin muffin batter. Combine pumpkin puree and both sugars in a large bowl and whisk until smooth and glossy. Add eggs, oil and vanilla and whisk to combine.
• Combine flour, pumpkin spice, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add dry ingredients to pumpkin mixture, fold in, then add milk and fold until batter is evenly combined. Cover and let rest for 30 minutes.
• Meanwhile, make the cream cheese filling. Combine soft cream cheese, sugar, flour and vanilla in a small bowl and blend until smooth. Add milk and mix until combined. Transfer to a piping bag or zip-top bag.
• Use a 2 oz scoop to divide batter evenly among prepared muffin cups, filling them to the rim. Snip tip off piping bag and fill each muffin with cream cheese filling, creating a swirl at the top.
• Sprinkle chopped pumpkin seeds over the muffin batter, pressing in slightly. Bake at 425℉ for 5 minutes, then reduce temperature to 350℉ and bake for an additional 12-15 minutes until firm and a toothpick comes out clean.
• Cool muffins in the pan for 5 minutes before transferring to a wire rack to finish cooling.