Pumpkin Cream Cheese Muffins

Ingredients

• 1.75 cups (218g) all-purpose flour
• 1 cup (200g) granulated sugar
• 0.5 cup (100g) light brown sugar, packed
• 1 tsp baking soda
• 0.5 tsp salt
• 2 tsp pumpkin pie spice
• 2 large eggs, room temperature
• 1 cup (225g) canned pumpkin puree
• 0.5 cup (120ml) vegetable oil
• 1.5 tsp pure vanilla extract, divided
• 8 oz (226g) full-fat brick cream cheese, softened
• 0.25 cup (30g) powdered sugar
• 1 tsp heavy cream
• 0.25 cup (35g) raw pepitas
• 1 tbsp turbinado sugar