Hard

Cream Cheese Filled Pumpkin Muffins

Name: Cream Cheese Filled Pumpkin Muffins
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 4 servings
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 , 15 ounce; 0.5 cups vegetable oil; 2 tablespoons vegetable oil; 4 ounces cream cheese; 2 tablespoons sunflower seeds , as garnish

Total Time

52 min

25m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

🥬 Vegetarian ☪️ Halal ✡️ Kosher

I like nothing better than a particular coffee chain's pumpkin spice latte and one of their pumpkin cream cheese muffins. I don't like paying the price, so I cloned them to the best of my ability at home in this cream cheese-filled pumpkin muffin recipe.

Breakfast Dessert Fried asian chinese sweet spicy savory umami sugary european middle eastern region halal kosher side american_region caribbean french main indian middle eastern

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 , 15 ounce
0.5 cups vegetable oil
2 tablespoons vegetable oil
4 ounces cream cheese
2 tablespoons sunflower seeds , as garnish

Instructions

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.