Pumpkin Cream Cheese Muffins

ryannordheimer.com

Batsheva

subheading: For the cream cheese core:

6 oz. cream cheese, at room temperature (170g)

3 tbsp granulated sugar (35g)

Pinch of kosher salt

subheading: For the muffins:

1 stick unsalted butter (113g)

1 tbsp. pumpkin spice (or just cinnamon)

1 15-ounce can pumpkin puree (425g)

3 large eggs (150g)

1 cup light brown sugar (200g)

⅔ cup maple syrup (425g)

1 cup all-purpose flour (140g)

1 cup whole-wheat flour (140g) (or substitute another 1 cup all-purpose flour)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

Rolled oats for garnish (optional)

12-cup muffin pan

Directions at ryannordheimer.com

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