pumpkin

Sweet Potato Pie with Toasted Marshmallow Meringue

November 17, 2020 By Ashley 3 Comments

It’s hard to imagine this time of year, with Thanksgiving right around the corner, and not think of pies. Or really anytime of the year. Even though many of us are participating in small get togethers, or celebrating with just immediate family this year, my sweet potato pie with toasted marshmallow meringue is the perfect dessert to serve along with Thanksgiving dinner, or really any event that needs a pie. Drop off one of these pies to your friend in quarantine. Bad break up, make this pie. Feeling crummy during quarantine, make this pie. There’s always time for a good pie.

This sweet potato pie is made with my perfect all butter pie dough, and filled with a spiced, creamy roasted sweet potato custard filling, topped with thick and silky toasted marshmallow meringue. It’s creamy and velvety with a crispy, flaky crusty and toasted, marshmallowy meringue. So, so good, and dare I say, better than pumpkin pie.

What’s the difference between sweet potato and pumpkin pie?

The main difference between sweet potato and pumpkin pie is really just those two ingredients. I also find that sweet potato pies tend to be more velvety and thick whereas pumpkin pie is a bit more custardy. Sweet potatoes pack a lot more flavor, and sweet potato puree is thicker as well. They don’t have as much water as pumpkins do. So, sweet potatoes have more of a concentrated flavor. But, in most recipes, sweet potatoes, pumpkin and butternut squash are interchangeable with some minor tweaks to the recipe.

How to make sweet potato pie

The pie crust for this recipe needs to be par baked, or blind baked, so that the crust doesn’t get soggy during baking. This ensures a crisp bottom and a golden brown crust. Also important because this pie is baked at a low temperature to prevent cracking and to make sure the filling is baked slow and evenly and the low temperature doesn’t contribute to much browning.

Roasting the sweet potatoes gives them the best flavor. The smell is absolutely amazing. They caramelize, deepen in flavor, and get super tender. After the potatoes are roasted, and cooled until warm enough to handle, they’re pureed with sugar, maple syrup, molasses, spices and salt until smooth. Half and half, eggs and vanilla are whisked together in a large bowl until well combined, then added slowly added to the sweet potato mixture. The mixture will be smooth, velvety and a vibrant orange color.

This recipe calls for half and half, which contributes to the sweet potato mixture setting while baking and gives it a luxurious, silky texture. You can use evaporated milk or whole milk in place of half and half, but note that pies made with whole milk takes longer to bake and set due to the higher water content. I’ve tried this recipe with all three and they all work well, but the half and half is my favorite.

How to make toasted marshmallow meringue

I could literally eat this toasted marshmallow meringue off of a shoe, it’s that good. Ok, that’s gross and I wouldn’t eat it off a shoe, but I’d be sad I couldn’t. You get the idea. This meringue is amazing on all sorts of pies and tarts, on brownies, on cake and so much more. The meringue is made by cooking egg whites, sugar and cream of tartar until heated to 160F, then whipped until fluffy, thick and glossy. Vanilla and salt are added for flavor, and the pie is topped with the meringue and toasted.

I hope you love this sweet potato pie with toasted marshmallow meringue as much as I do! If you make it, let me know! Leave a comment or tag me on Instagram. I love seeing your bakes!

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Chai Spiced Apple Cranberry Pie

Honey Cardamom Peach Galettes

Brown Butter Stone Fruit Tart

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Sweet Potato Pie with Toasted Marshmallow Meringue

Flaky all butter pie crust filled with a spiced roasted sweet potato custard filling and topped with thick and silky toasted marshmallow meringue

Prep Time20 mins

Cook Time2 hrs

Course: Dessert

Ingredients

1/2 recipe All Butter Pie Dough

Sweet Potato Pie Filling

2 large sweet potatoes
1/3 cup granulated sugar
1/4 cup maple syrup
1 tablespoon molasses
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon fine sea salt
1 ½ cups half and half
3 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract

Toasted Marshmallow Meringue

3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon pure vanilla extract

Instructions

Roast the sweet potatoes

Preheat the oven to 400F. Line a baking sheet with foil.
Place the sweet potatoes onto the baking sheet. Use a fork to prick a few holes into the potatoes to allow the steam to escape.
Bake the potatoes for 50-60 minutes until super tender when pierced with a fork. Remove from the oven and leave to cool until they're cool enough to handle.

Bake the pie crust

Line the chilled pie crust with scrunched up parchment paper. Scrunching up the paper first will help it fit into the pan better.
Fill with pie weights or dried beans, making sure they're evenly distributed around the pie dish.
Bake the crust on a rimmed baking sheet for 12-15 minutes, until the crust is set and the edges are starting to brown. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie.
Return the pie crust to the oven, and bake for an additional 5-7 minutes, until the edges are golden brown and the bottom is lightly browned. Remove the pie and the baking sheet from the oven and cool while making the filling.

Make the sweet potato filling

While the potatoes are still warm, remove the peels. Measure out 2 cups of sweet potato.
In the bowl of a food processor, combine the sweet potato, sugar, maple syrup, molasses, ginger, cinnamon, nutmeg and salt. Purée the mixture until smooth. Transfer the sweet potato mixture to a large bowl.
In a medium bowl, whisk together the half and half, eggs, egg yolks and vanilla extract until well combined.
Slowly whisk the half and half mixture into the sweet potato purée until fully incorporated and smooth.
Pour the mixture into the pie crust. Return the pie plate to the baking sheet and bake at 400F for 10 minutes.
Lower the oven temperature to 300F. Continue baking the pie for an additional 45-60 minutes, or until the edges are set, the pie has a slight wobble and the internal temperature reads 175F.
Transfer the pie to wire rack and cool to room temperature, about 3 hours. The pie continues to cook with resident heat so be sure to cool at room temperature.

Make the marshmallow meringue

Make the meringue right before serving the pie. Place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water, making sure the bowl isn't touching the water.
Whisk constantly until the sugar is dissolved, the mixture has thinned and an instant read thermometer reads 160F.
Transfer the mixture to the bowl of a stand mixer, fitted with a whisk attachment. While still hot, whisk the mixture on high speed until thick, glossy and stiff peaks form.
Spread the meringue onto the pie. Use a culinary torch to toasted the meringue. Do not bake or put under the broiler as it will melt.
Serve immediately. Enjoy!

Notes

Pie without meringue can be stored in the fridge for 2-3 days.

Pie with the meringue topping can be refrigerated overnight.

Pumpkin Bundt Cake with Maple Praline Glaze

November 12, 2020 By Ashley Leave a Comment

Halloween may be over but pumpkin season is still in full swing and I am here for it. While many of us are already beginning to pull out Christmas decorations, we can still enjoy the best of pumpkin season with this cake. Now, I may be late to the pumpkin party this year, but I’m bringing you a recipe that is a total fall comfort bake. My pumpkin bundt cake with maple praline glaze is absolutely delicious. It’s perfect for a snack cake, as well as making a beautiful addition to your Thanksgiving spread.

Perfectly spiced with cinnamon, ginger, nutmeg and cloves, my pumpkin bundt cake is soft and tender from pumpkin purée and sour cream. The maple praline glaze tastes like pralines in glaze form, flavored with butter, real maple syrup and vanilla. Of course it wouldn’t be like a real praline without crunchy toasted pecans sprinkled on top. This cake is easy to prepare and will stay moist and amazing for a few days on the counter. I think it’s better the day after it’s baked. Eaten warm from the oven or a couple days later, this cake is super delicious.

Bundt Cakes and Preparing the Pan

To avoid a major sticking bundt cake disaster, you want to make sure you have a good quality non-stick bundt pan. I use this one by Nordic Ware. Cakes come perfectly out of it every time. Another necessary way to keep cakes from sticking to the pan is to make sure the pan is greased and floured, or to use a baking spray with flour in it. I prepare my pan by brushing the pan with softened butter, making sure to get all of the nooks and crannies as well as the center baking core. Then, liberally sprinkle with flour, hold it up and tap and rotate it so that the flour coats all surfaces. Get rid of the excess flour by tapping out the excess over the sink or garbage can.

How to make the pumpkin bundt cake

Flour, baking powder, baking soda, salt, and spices get whisked together in a large bowl. Butter gets beaten with granulated and brown sugar until light and fluffy. Eggs are added one at a time until incorporated, followed by the pumpkin purée and vanilla extract. At this time, the mixture could look a bit curdled. There’s a lot of liquid in there. But no worries, it will come together. The flour mixture is added, alternated with the sour cream and ending with the flour mixture, stopping to scrape the bowl a few times to ensure everything is being properly mixed. When all the flour has been added, give the batter one final stir to ensure everything is fully incorporated. The batter is spread evenly into the cake pan and baked.

Bake the cake until a skewer come out with a few dry crumbs. If the cake still looks wet on top, bake until the batter looks set, otherwise you could end up with a gooey layer on the bottom of your cake when it’s turned out of the pan.

How to make the glaze

This glaze is prepared a bit differently than most glazes. Maple syrup and butter are melted together in a saucepan on the stove. Sifted confectioners sugar is whisked in, followed by the extracts. Whisk until the glaze is smooth. The glaze is immediately poured onto the just warm or room temperature cake. The glaze does harden quickly and is similar in texture to a praline. So, so yummy. This stuff is addictive on its own. Sprinkle with toasted pecans while the glaze is still wet.

If you make my pumpkin bundt cake with maple praline glaze, let me know! Tag me on Instagram so I can see your creations!

Enjoy!

Ash xx

For more delicious fall bakes, check out these recipes:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Chai Spiced Apple Cranberry Pie

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Pumpkin Bundt Cake with Maple Praline Glaze

Perfectly spiced pumpkin bundt cake with a maple praline glaze topped with toasted pecans.

Prep Time15 mins

Cook Time50 mins

Servings: servings

Ingredients

Pumpkin Bundt Cake

3 cups (370g) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon cloves
1 cup (230g) unsalted butter, room temperature
1 cup (200g) brown sugar
3/4 cup (150g) granulated sugar
5 large eggs, room temperature
1 can (425g) pumpkin purée
2 teaspoons pure vanilla extract
3/4 cup (170g) sour cream, room temperature

Maple Praline Glaze

3 tablespoons unsalted butter
1/4 cup (78g) real maple syrup
1 cup (114g) confectioners sugar, sifted
1/2 teaspoon pure vanilla extract
1/8 teaspoon maple extract, optional
1/3 cup (50g) pecans, chopped and toasted

Instructions

Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
Add in the pumpkin purée and the vanilla extract.
Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
Spoon the batter into the pan and spread the batter out evenly.
Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
In a medium saucepan combine the butter and maple syrup. Whisk until melted.
Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

October 13, 2020 By Ashley Leave a Comment

Black cocoa is a magical ingredient. It’s not an ingredient that is too common to home bakers, but is definitely one to keep in the pantry. Black cocoa powder creates really dark, and chocolatey baked goods. It’s perfect for making black buttercream, blackout cakes, and these black cocoa sugar cookies. These sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies, like these decorated pumpkin and Jack O’Lantern cookies.

What is black cocoa?

There are two types of cocoa we use most often for baking – Dutch process and natural. Natural cocoa powder is the most common, most likely the cocoa powder grandma baked with. It’s the most natural of cocoa powders, hence its name. Natural cocoa powder is lighter in color and used in recipes with baking soda, where the acid in the cocoa is neutralized, enhancing the cocoa flavor.

Dutch processed cocoa powder is alkalized to reduce the acidity. It makes the cocoa powder darker, smoother and more mild in flavor. This type of cocoa powder does not need baking soda to neutralize, so it is commonly used in recipes with baking powder.

Black cocoa powder is similar to Dutch process, except that it is heavily alkalized. It’s the same powder used to make Oreos, so that should give you an idea of color and taste. It’s deep and bittersweet in flavor, though, depending on the recipe, black cocoa is often used in conjunction with another cocoa powder to give the baked good more of a balanced, multi-faceted chocolate flavor.

How do you make black cocoa sugar cookies?

This sugar cookie is similar to my go-to sugar cookie recipe, but with the addition of black cocoa. Note that not a lot of black cocoa is used in this recipe. It doesn’t take much to make these cookies black and the flavor strong enough. My favorite brand of black cocoa to use is by King Arthur Flour. This recipe comes together fast and easily, and can be made in advance and frozen. Bonus, especially if you’re planning on making a lot of cookies.

Room temperature butter is beaten with sugar until just combined. A room temperature egg and vanilla are mixed in, followed by black cocoa powder, salt and flour. Be sure to just beat your butter and sugar together until combined. No need for “light and fluffy” for these cookies. Incorporating air during the beating process contributes to spread as it causes the cookies to puff up and deflate and spread while baking. Chilling the dough before baking is also an important step to help keep the cookies from spreading.

Keep in mind the thinner you roll and cut out the cookies, the more crispy they will be. I like to roll my dough out to about 1/4″ thick to make sure they’re softer towards the center, and crispy on the outside.

About the icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

I used Artisan Accents colors to color my icing. I used orange and a little bit of brown for the pumpkin color. The brown tames down the brightness of the orange a bit and gives it more of a true pumpkin color. I used the same brown gel color for the pumpkin stem along with a little bit of black to make a darker brown. I used leaf green and a smidge of black for the vines.

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Color your icing the desired color. Then thin out stiff royal icing with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Tips on how to make Jack O’Lantern and Pumpkin decorated cookies:

Well, I’ll admit it, I made a mistake while making these cookies, and instead of remaking them, I decided I’m going to share with you my mistake so you can see what should be done differently. You can see in the photo (the third photo from the top) that alternating parts of the cookies are filled in with icing, which is the correct thing to BUT I outlined the cookies entirely first. This gave the outline time to dry, so that when the icing is filled in, it isn’t able to blend in and look cohesive. Instead you’re left with defined lines. These are easier to see on the Jack O’Lantern cookies. I iced over the outlines of the eyes, nose and mouth to hide the mess, but…well… it it what it is.

– Since these cookies are so dark, tracing a design onto the cookies to pipe over with an edible marker isn’t really an option, unless you have a white marker. Instead, use a scribe tool to etch your design into the cookies.

– Outline and fill alternate sections and allow the sections to set before outlining and filling the remaining two sections. Be sure to pipe the outline of the eyes, nose and mouth for the Jack O’Lantern’s as you go

– For the stems, I used a small star tip and brown royal icing to give them more a stem-like texture.

– I used #2 piping tips for outlining and filling in, as well as for the vines.

– Let the cookies dry until set before piping on the vines, then the stems.

I hope you enjoy these black cocoa sugar cookies! If you make any decorated cookies with this recipe, tag me on Instagram. I love seeing what you guys create with my recipes!

Ash xx

For more decorated cookie tutorials, check out these posts:

Snowflake Sugar Cookies

Speckled Egg Cookies

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Black Cocoa Sugar Cookies

Black cocoa sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies.

Prep Time10 mins

Cook Time20 mins

Chilling Time1 hr

Total Time1 hr 30 mins

Servings: -14 large cookies

Ingredients

Black Cocoa Sugar Cookies

1 cup (230g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 ½ cups (312g) all purpose flour
1/2 cup (50g) black cocoa powder
1/2 teaspoon fine sea salt

Royal Icing

4 cups (480g) confectioner's sugar, sifted
3 tablespoons meringue powder
4 tablespoons warm water
1 teaspoon pure vanilla extract
2 teaspoons light corn syrup

Instructions

Make the cookies:

In a medium bowl, whisk together the flour, cocoa and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
Add the egg, followed by the vanilla extract beating until just combined.
Scrape down the bowl. With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Heat the oven to 350F. Line two cookie sheets with parchment paper.
Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Make the royal icing:

In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder.
Add the warm water, corn syrup and vanilla extract.
Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
Icing can be thinned with water depending on the desired consistency. Gel or powder food color can be used to color the icing. Keep the icing covered with a damp towel to keep from drying out. Decorate your cookies as you wish.

Notes

Black cocoa sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to a month.

Pumpkin Cream Cheese Muffins

October 16, 2019 By Ashley 4 Comments

Oh hi! Guys, I have been living my best autumn-pumpkin-caramel apple life. Fall is my absolute favorite season. I thrive this time of year, and I’m totally energized by the cool weather, color changing leaves and the smell of warm spices. I’ve been baking a lot (my house smells a-mazing), planning recipes to share on the blog as well as developing my holiday menus for the bakery. Today I’m sharing my first ever pumpkin recipe on my blog (yay!) – my pumpkin cream cheese muffins with cinnamon sugar pepita topping. These pumpkin cream cheese muffins are fluffy, moist and perfectly spiced and filled with lightly sweetened cream cheese and topped with a crunchy pepitas and cinnamon sugar – and I have to say, I think they are so much better than the coffee shop pumpkin muffin.

I’ll admit, I’m not much a fan of the “pumpkin spice” trend. I definitely don’t enjoy in it in my coffee. Locally roasted with a splash of cream for me please. Really, the first signs of fall for me means apple baking season. I’ve not met many (if any) apple bakes or desserts that I didn’t like. Usually, I use pumpkin in savory cooking before I end up baking with it. Some of our faves: Half Baked Harvest’s Smoky Pumpkin Beer and Cheddar Potato soup is so, so delicious and a huge hit in my house. Skinnytaste’s Hearty Vegetarian Pumpkin Chili is also a family favorite. When I start baking with pumpkin, it’s always muffins, bread or cake. So I knew that the first pumpkin recipe I shared on the blog needed to be these pumpkin cream cheese muffins. Delicious, flavorful and cozy.

To roast a pumpkin or used canned pumpkin?

Since I tend to use a lot of pumpkin in the fall, my preferred way to use pumpkin is straight from the can. I don’t find that roasting and making my own pumpkin puree is really worth it. Canned pumpkin is convenient for use as well as being generally consistent in flavor and texture. I’ve had mixed results with fresh sugar pie pumpkins. Like with any other vegetable, flavor and ripeness of a pumpkin can be a bit of a gamble. I’ve had pumpkins that were sweet and flavorful, but I’ve also had some that were bland and grainy. Ultimately, it’s your preference. If you use canned, just be sure to use pure pumpkin and not the pumpkin pie filling, which is sweetened and seasoned.

How to make the muffins

The muffins are super easy to make and don’t require a mixer – a definite win. They are made using the traditional muffin method by combining dry ingredients in a bowl and wet ingredients in another, then combine them by pouring the wet into the dry and mixing with a light hand until just combined. I used a combination of spices and chose to use individual spices (cinnamon, nutmeg, ginger and clove) over pumpkin pie spice so that I have more control over the flavor and can adjust the spices to suit my tastes.

How to make the cream cheese filling

The cream cheese filling is quick and simple, combining softened cream cheese, sugar and vanilla and whisking until smooth. I prefer to place the cream cheese filling in the centers of the muffins to copycat the coffee shop version and also because I love the pop of tangy cream cheese. I have also swirled the cream cheese into the muffin as well with success. For extra crunch and flavor, I sprinkled pepitas, cinnamon and sugar around the edge of the muffins.

When distributing the batter among the liners, you’ll notice that the liners get quite full. No worries though, the batter will not overflow. Notice in the first photo how beautifully they bake up.

I know you guys will love these muffins just as much we we do. If you try these pumpkin cream cheese muffins, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more muffin recipes, check out these blueberry streusel muffins

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Pumpkin Cream Cheese Muffins

Fluffy and moist spiced pumpkin muffins filled with a sweet cream cheese filling and topped with a cinnamon sugar pepita topping

Prep Time10 mins

Cook Time21 mins

Total Time31 mins

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Cream Cheese Muffins

Servings: muffins

Ingredients

Pumpkin Muffins:

1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup brown sugar, packed (light or dark)
1 1/4 cup pumpkin puree
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup canola oil

Cream Cheese Filling:

4 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract

Topping:

2 tablespoons pepitas
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350F. Line a 12-cup cupcake pan with paper liners and set aside.

Make the cream cheese filling.

In a small bowl, whisk together the cream cheese, sugar and vanilla until smooth.
Place the filling into the refrigerator until ready to use.

Make the muffins.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, vanilla, eggs and oil.
Pour the dry ingredients into the wet ingredients and mix to combine. Do not over mix. Only mix until no pockets of the dry ingredients remain.
Distribute the batter equally into the lined cupcake pan.
Distribute the cream cheese filling into the centers, equally among the muffins.
Mix together the 1 tablespoon of sugar and the 1/2 teaspoon of cinnamon in a small bowl. Sprinkle the pepitas and the cinnamon sugar mixture around the edge of the muffins.
Bake the muffins for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Do not check the muffins for doneness by inserting a toothpick through the cream cheese center. I like to check by inserting a toothpick through the muffin at an angle.
Cool the muffins in the pans for 10 minutes before removing to cool on a cooling rack. Best served slightly warm.