Pumpkin Cream Cheese Muffins with Pepita Praline Crunch

Pumpkin Pie Spice:

1. In a small bowl, whisk together all spices. Set aside.

Pepita Praline Crunch:

1. In a small skillet over medium heat, melt butter. Add pepitas and, stirring occasionally, cook for a couple of minutes until toasted.
2. Add 1 tablespoon (13g) brown sugar and cook for another 1–2 minutes, stirring constantly.
3. Remove from heat. Stir in remaining 1 tablespoon (13g) brown sugar and pumpkin pie spice until all pepitas are coated.
4. Spread pepita praline crunch out on parchment paper to cool.

Cream Cheese Filling:

1. In a medium bowl with a handheld mixer, beat together cream cheese, sugar, and vanilla until smooth and fluffy.
2. Transfer filling to a pastry bag fitted with a medium, round piping tip. Set aside.

Pumpkin Muffins:

1. Heat oven to 350°F. Grease muffin wells or line with baking cups; set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and remaining pumpkin pie spice (about 1 tablespoon).
3. In a medium bowl, whisk together oil, sugar, pumpkin, milk, eggs, and vanilla until smooth.
4. In the centre of dry mixture, make a well, then pour in wet ingredients. Mix until just combined.
5. Divide batter evenly amongst 12 wells. (This 2-ounce disher is super helpful for portioning batter.)
6. Retrieve the cream cheese filling. With the piping bag vertical, stick the piping tip barely into the surface of the batter. Pipe about a tablespoon of filling into centre of each muffin.
7. With your hands, break up pepita praline crunch, if necessary. Sprinkle onto muffin batter around the cream cheese filling.
8. Bake for 20–25 minutes. Muffins are done when a wooden pick inserted near the centre comes out clean with only a few fluffy crumbs attached.
9. Allow muffins to cool for a few minutes, then remove from pan and serve warm or place on wire rack to cool completely.