cream cheese filled pumpkin muffins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon spice
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup packed dark brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 1 (15 ounce) can cooked pumpkin
• 4 ounces cream cheese
• sunflower seeds, as garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper muffin liners.
• stir the flour, cinnamon, nutmeg, allspice, cloves, spice, cardamom, ginger, salt, and baking soda together in a bowl.
• beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. add all the vegetable oil and the pumpkin; continue beating until integrated. pour the flour mixture into the egg mixture and beat until just incorporated.
• fill the prepared muffin cups about half-full with the batter. spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. sprinkle the sunflower seeds over each muffin.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. let cool in pan 5 minutes and remove to a rack to cool completely. be extra careful; the cream cheese stays hot for a while!