– 2 cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 2 teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – ¼ teaspoon Ground nutmeg – 15 oz Pumpkin puree 1 can of puree – ½ cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – 1 Large egg room temperature – 1 teaspoon Pure vanilla extract – ¼ cup Sour cream room temperature – ½ cup Buttermilk room temperature – Coarse sugar like sugar in the raw – 4 oz Cream cheese room temperature – 2 tablespoon White granulated sugar – 1 teaspoon All-purpose flour – 1 teaspoon Milk – 1 teaspoon Pure vanilla extract
Mix flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large basin. Set aside. Place pumpkin puree on a dish. Press a paper towel on the platter. Repeat four times to absorb excess moisture.
1
In a separate dish, combine melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Combine wet and dry components. Just blend.
2
Warm the oven up to 425℉. Outline six muffin cups in a 12-cup muffin pan. This will give the muffins a chance to rise higher.
3
Using a big cookie scoop, place a generous dollop of the mixture into each of the lining holes. Grate the coarse sugar and sprinkle it on top.
4
Utilizing a hand mixer, combine the cream cheese, sugar, flour, milk, and vanilla extract in a small bowl. Beat the mixture on high speed until it is completely smooth.
5
Fill a piping bag with cream cheese. Place bag in muffin batter. Make a dollop in the muffin middle by pressing. All the filling makes 12 muffins.
6
Bake at 425℉ for 8 minutes. Lower the oven to 350℉. Bake another 6-8 minutes. Bake until toothpick comes out clean.
7
After 10 minutes in the heated pan, transfer the muffins to a cooling rack. Cool fully before refrigerating. These taste great cold.
8