Cream Cheese Filled Pumpkin Muffins

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 0.5 teaspoons baking soda
• 0.25 teaspoons ground allspice
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground cardamom
• 1 cup packed dark brown sugar
• 2 eggs
• 1 can pumpkin purée , 15 ounce
• 0.5 cups vegetable oil
• 2 tablespoons vegetable oil
• 4 ounces cream cheese
• 2 tablespoons sunflower seeds , as garnish

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. 2

   Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.

3. 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. 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. 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.