Cream Cheese Filled Pumpkin Muffins
Description
This cream cheese-filled pumpkin muffins recipe is a straightforward recipe with a mix of spices like cinnamon, allspice, nutmeg, cardamom, and ginger.
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cardamom
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1 cup packed dark brown sugar
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2 eggs
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1 (15 ounce) can cooked pumpkin
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1/2 cup vegetable oil
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2 tablespoons vegetable oil
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4 ounces cream cheese
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2 tablespoons sunflower seeds, as garnish
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.
3
Beat brown sugar and eggs together in a large bowl with an electric mixer until smooth. Beat in pumpkin purée and 1/2 cup plus 2 tablespoons vegetable oil until combined. Beat in flour mixture until just incorporated.
4
Spoon batter into the prepared muffin cups, filling each about 1/2 full. Spoon about 1 teaspoon cream cheese into center of each muffin cup; poke it down into middle of batter. Sprinkle sunflower seeds over muffin tops.
5
Bake in the preheated oven until golden and tops spring back when lightly pressed, about 25 minutes. Cool muffins in tin for 5 minutes, then transfer to a rack to cool completely. Be careful; the cream cheese stays hot for a while.