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Pumpkin Cream Cheese Muffins
Ingredients
  • subheading: Cream Cheese Filling:
  • 8 ounces ( 225 g) cream cheese softened to room temperature
  • ½ cup ( 100 g) granulated sugar
  • ½ teaspoon pure vanilla extract
  • subheading: Praline Pumpkin Seeds:
  • 1 tablespoon ( 13 g) unsalted butter
  • ¼ cup ( 35 g) raw pumpkin seeds roughly chopped
  • ¼ cup ( 50 g) light brown sugar divided
  • ½ teaspoon pumpkin spice
  • subheading: Pumpkin Muffins:
  • 2 cups ( 240 g) all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 15 oz. ( 425 g) canned pumpkin puree scant 2 cups
  • ¾ cup ( 150 g) granulated sugar
  • ½ cup ( 100 g) light brown sugar
  • ½ cup ( 120 ml) canola oil
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
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