


1 3/4 cups all-purpose flour

1 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice

1 cup pumpkin purée (not pie filling)

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

8 oz cream cheese, softened

1/4 cup sugar
1 egg yolk

1/2 tsp vanilla extract

1/4 cup pepitas (pumpkin seeds)
Preheat oven to 350°F and line a muffin tin.
Whisk dry ingredients in one bowl. In another, mix pumpkin, oil, eggs, and vanilla. Combine the two.
Fill muffin cups ⅔ full with batter.
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Drop about 1 tbsp into the center of each muffin.
Sprinkle with pepitas. (…and yes, I know I forgot them when I made these last night — don’t come for me
Bake 18–20 min until set.