Pumpkin Muffins

• In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. Place the pumpkin puree on a plate. Press a paper towel on the plate. Do this about 4 times so it soaks up the extra moisture.
• In a separate bowl, mix the melted butter, pumpkin puree, brown sugar, egg, vanilla, sour cream, and buttermilk. Pour the wet ingredients into the dry. Mix until just combined.
• Preheat the oven to 425℉. Place 6 muffin liners per 12 cup muffin pan (separate them out, this gives them a chance to rise higher).
• Use a large cookie scoop and scoop a heaping scoop into each liner. Sprinkle the coarse sugar on top.
• In a small bowl using a hand mixer, beat the cream cheese, sugar, flour, milk, and vanilla on high speed until smooth.
• Place the cream cheese filling in a piping bag. Place the bag in the middle of muffin batter. Squeeze until a dollop appears in the center of the muffin. You will use all of the filling for the 12 muffins.
• Bake at 425℉ for 8 minutes. Then, turn the oven down to 350℉. Bake for another 6-8 minutes. Bake until a toothpick inserted comes out clean.
• Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before storing in the fridge. These taste best cold.