OUR FAVE FALL DESSERT! RECIPE 👇 Cream Cheese Filling: 8 oz cream cheese ⅓ cup sugar 1 tsp vanilla Pumpkin Topping: 2 Tbsp brown sugar (1tbsp for toasting, 1tbsp for mixing) ¼ tsp pumpkin pie spice 1 Tbsp butter ¼ cup pumpkin seeds, chopped Muffins: 2 cups flour 1 tsp salt ½ tsp baking powder 1 tsp baking soda 1 Tbsp pumpkin pie spice ¾ cup unsalted butter softened 1 ¼ cups sugar 2 large eggs 1 15 oz. can pumpkin puree Cream Cheese - Combine cream cheese, vanilla extract, and sugar. Set aside and refrigerate. Pumpkin Topping: - add butter to skillet, add chopped pumpkin seeds, quickly toast for 1 min. - add brown sugar and stir for 1 min until brown sugar combines Pumpkin Muffins: - Add wet ingredients, mix for about 1-2 mins, then dry ingredients slowly and mix until combined. Last steps: - Add pumpkin muffin mix to lined cupcake sheet and fill up to top. - Add pumpkin seed topping to each cupcake - Add piped cream cheese filling by pushing down piping bag in the middle 2/3 of the way and squeeze filling while pulling out piping bag (put cream cheese into ziplock bag and cut hole at bottom). - Bake at 420F for 5 mins - Lower heat to 350F and bake for another 18-20 mins until muffins are done #bakingseason #pumpkinmuffins #fallseason #recipes #thanksgivingrecipes
