Ingredients
Method
Step-by-Step Cooking Walkthrough
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Spoon into a small piping bag.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, brown sugar, white sugar, oil, eggs, milk, and vanilla until glossy.
- Gently fold wet pumpkin mixture into dry ingredients with a spatula just until combined without overmixing.
- Divide half the batter into the muffin tin. Pipe a dollop of cream cheese into the center of each, cover with remaining batter, and sprinkle with pepitas and turbinado sugar.
- Bake for 18-20 minutes until a toothpick inserted into the cake edge comes out clean. Cool for 10 minutes on a wire rack and enjoy warm!