Nutrition

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons rolled oats (optional)
• 1 (8-ounce) package cream cheese (at room temperature)
• 1/3 cup confectioners' sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 12-cup muffin tins with paper liners; set aside.
2. 2 In a large bowl, combine flour, sugars, pumpkin pie spice, baking powder, baking soda and salt.
3. 3 In a large glass measuring cup or another bowl, whisk together pumpkin puree, vegetable oil, eggs and vanilla.
4. 4 Pour mixture over dry ingredients and stir using a rubber spatula just until moist; let stand for 15 minutes.
5. 5 Scoop the batter evenly into the muffin tray.
6. 6 Squeeze about 2 tablespoons cream cheese filling into the center of each muffin, leaving a dollop on the top; sprinkle with rolled oats around the filling, if desired.
7. 7 Place into oven and bake for 17-22 minutes, or until a tester inserted in the center comes out clean; let cool 10-15 minutes before transferring to a wire rack.
8. 8 In a small bowl, whisk together cream cheese, confectioners' sugar, flour, milk, vanilla and salt until smooth. Transfer to a piping bag or Ziploc bag with the corner snipped off.

Original Source

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