INGREDIENTS
PUMPKIN BATTERY
170g butter, softened, plus more for the pan (optional)
160 g all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
150g granulated sugar
225 g canned pumpkin puree
1 large egg
1 large egg white
cream cheese filling
450 g cream cheese, soft
1/2 cup granulated sugar
2 large egg yolks
2 teaspoons pure vanilla extract
pinch of kosher salt
SPRINKLES (OPTIONAL)
1/2 cup all-purpose flour
3 tablespoons light brown sugar, packed
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3 tablespoons cold butter, cut into small pieces
PREPARATION
PUMPKIN BATTERY
Place the grate in the center of the oven. Preheat to 175°C (350°F). Line a standard 12-cavity muffin tin with muffin paper or grease with butter.
In a medium bowl, combine flour, cinnamon, baking powder, and salt.
In a large bowl, using an electric mixer on medium speed, beat the butter and caster sugar until fluffy, about 2 minutes. Add pumpkin, egg and egg white; Mix on medium speed until well combined. Add the dry ingredients and mix on low speed until just incorporated. Set aside until ready to use.
cream cheese filling
In a small bowl, whisk together the cream cheese, egg yolks, vanilla, and salt until smooth.
SPRINKLES (OPTIONAL)
In a small bowl, combine flour, brown sugar, pumpkin pie spice, and salt. Add the butter and mix well with your fingers until the butter is evenly moistened.
ASSEMBLY
Divide half of the muffin batter between the cups, then add half of the cream cheese filling. Add the remaining muffin batter, then top with the remaining cream cheese filling. Blend with the tip of a knife to create a marbled effect. Sprinkle sprinkles over the muffins, if you like; press down slightly.
Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.
