Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened
  • 1.25 cups (250g) granulated sugar, divided
  • 3 large eggs (2 whole, 1 yolk), room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1.75 cups (220g) all-purpose flour
  • 0.5 cup (100g) packed light brown sugar
  • 1 tsp (5g) baking soda
  • 2 tsp (4g) pumpkin pie spice
  • 0.5 tsp (3g) fine sea salt
  • 1 cup (245g) canned pumpkin purée
  • 0.5 cup (120ml) neutral vegetable oil

Instructions:

  1. In a medium bowl, whisk the softened cream cheese, 1/4 cup (50g) granulated sugar, one egg yolk, and vanilla extract until smooth and lump-free. Set aside.
  2. In a large bowl, whisk together the neutral oil, pumpkin purée, 1 cup (200g) granulated sugar, and light brown sugar until glossy. Whisk in 2 large eggs one at a time.
  3. In a separate bowl, sift the flour, baking soda, salt, and pumpkin pie spice. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  4. Fill each lined muffin cup 3/4 full with pumpkin batter. Dollop 1 tablespoon of the cream cheese mixture into the center and use a toothpick to swirl in a figure-eight motion.
  5. Bake at 350°F (180°C) for 20 minutes until the edges are firm and the centers are set.