Cream Cheese Filled Pumpkin Muffins

This cream cheese-filled pumpkin muffins recipe is a straightforward recipe with a mix of spices like cinnamon, allspice, nutmeg, cardamom, and ginger.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 295 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.