Delicious Pumpkin Cream Cheese Muffins: A Warm Fall Treat

Ingredients

• 2 cups (240 g) All-purpose flour
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• 2 teaspoons Ground cinnamon
• 1 teaspoon Pumpkin pie spice
• ¼ teaspoon Ground nutmeg
• 15 oz (425 g) Pumpkin puree (1 can)
• ½ cup (113 g) Unsalted butter, melted and cooled
• ¾ cup (150 g) Brown sugar, packed (light or dark)
• 1 Large egg, room temperature
• 1 teaspoon Pure vanilla extract
• ¼ cup (60 g) Sour cream, room temperature
• ½ cup (120 ml) Buttermilk, room temperature
• Coarse sugar (for topping, like sugar in the raw)
• 4 oz (113 g) Cream cheese, room temperature
• 2 tablespoons (25 g) White granulated sugar
• 1 teaspoon All-purpose flour
• 1 teaspoon Milk