1-Diving into this recipe is a blast, and you’ll be amazed at how simple it is to create those fluffy, spiced muffins at home. Start by preheating your oven to 350°F (175°C) and lining a 12-count muffin tin with liners grab a second tin if you need it for the full batch. This step sets you up for even baking and those perfect domed tops everyone loves.

2-Next, whisk together the dry ingredients for the batter in a medium bowl: 1 3/4 cups (220g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. In a large bowl, beat 1 cup (200g) granulated sugar with 1/2 cup (115g) softened unsalted butter until it’s nice and creamy.

3-Mixing the Batter: Beat in 2 large eggs one at a time, then mix in 1 cup (245g) pumpkin puree. Gradually add the dry mix alternately with 1/4 cup (60ml) whole milk or buttermilk, stirring just until combined don’t overmix! For the cream cheese filling, beat 6 oz (170g) softened cream cheese with 1/3 cup (40g) powdered sugar, 1 tablespoon (8g) all-purpose flour, 1 tablespoon (15ml) whole milk, 1 teaspoon (5ml) vanilla extract, and a pinch of salt until smooth.

4-Assembling and Baking: Fill each muffin liner almost to the top with batter, pipe in a dollop of the cream cheese filling, and add a bit more on top. Sprinkle on salted pumpkin seeds if you like, pressing them lightly to stick. Bake for 25 to 30 minutes until a toothpick comes out clean. Let them cool in the pan for 5-10 minutes, then move to a wire rack.