ASMR Baking Pumpkin Muffins on a Rainy Day (Close Breathy Whispers, Rain Sounds)

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Pumpkin muffins:
1 1/2 cup ap flour
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 tsp bating soda
1/2 tsp baking Powder
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cup (or one 15 oz can) pumpkin puree
1/2 cup vegetable oil (or any neutral oil you have)
1/4 cup milk
2 eggs
1 tsp vanilla extract

Cream cheese filling:
8 oz block cream cheese (room temp)
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp flour

Optional:
Finishing sugar crystals or pepita seeds

For the muffins, add your granulated sugar, packed brown sugar, oil, eggs, pumpkin puree, and milk into one bowl. This recipe won’t require two bowls. :)

Whisk all wet ingredients until combined.
In the same bowl, add in your flour (be mindful not to pack it), pumpkin pie spice, cinnamon, salt, baking soda, and baking powder.

Combine the wet and dry ingredients until the flour is no longer visible (scrape your bowl down to the bottom to check for hidden flour pockets).

For the cream cheese filling, cream/beat your cream cheese for about 20-30 seconds with a hand held or stand mixer.

Then, add in your sugar, vanilla, and flour.
Mix until combined, but don’t worry about mixing it for long since we don’t want to whip a bunch of air into it.

With a lined muffin or cupcake tin, fill each cup with your batter until it’s just under the top (we’re going for the dome/lip that you commonly see on muffins, they won’t be “overfilled”).

Fill a piping bag with the cream cheese mixture and pipe it into the middle of each muffin from the bottom to the top.

The batter should now reach the top of the tin once the cream cheese mixture is added.

With the oven preheated to 425 F, bake your muffins for 5 minutes. THEN, drop the temperature to 350 F and bake for an additional 15 minutes. (This creates a taller muffin as the leavening agents activate quickly with high heat.)

Let them cool in the tin for 10 minutes before pulling them out.