Ingredients
Directions 11 steps | 50 Minutes
Preheat the oven to 350°F. Line a 12-cup muffin pan or two 6-cup muffin pans with muffin liners.
Make the cream cheese topping. In a small mixing bowl, whisk together the cream cheese and the granulated sugar.
Whisk in the egg yolk, maple syrup and vanilla extract. Mix until smooth. Set aside.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, pumpkin puree, eggs and vanilla until smooth.
Fold in the flour mixture into the pumpkin mixture until just combined.
Divide the muffin batter evenly between the prepared muffin pan, filling each muffin cup about two-thirds full.
Drop 1 teaspoon of the cream cheese mixture on top and gently swirl with a toothpick.
Sprinkle the edges of the muffins with the pumpkin seeds.
Bake the muffins for 25-28 minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for about 10 minutes before transferring the muffins to a cooling rack. Enjoy!
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