Looking for a pumpkin based treat to satisfy my inner child as well as fully embrace fall and the upcoming holiday – Halloween, I looked no further than my local Starbucks for inspiration. This is my take on one of their seasonal breakfast baked goods. I love the tangy cream cheese filling in contrast to the complex spice of the muffin.  The pumpkin seeds on top add just the right amount of texture and crunch. This is definitely one of my favorites! Make it one of yours and treat out this delicious seasonal treat!

From by the bay, wishing you tangy food memories!

Maryann

4 ounces cream cheese

1/4 cup confectioners sugar

1/4 teaspoons vanilla

1 1/2 cups all purpose flour

1 cup granulated sugar

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

1 cup pumpkin puree

3/4 cup vegetable oil

2 eggs

roasted and salted pumpkin seeds (pepitas) to garnish top of muffins

In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.