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Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins

Cost $12, save $36

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $12

INGREDIENTS

  • Dry Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • 🧂 ½ teaspoon salt
    • ½ teaspoon baking soda
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cardamom

  • Wet Ingredients

    • 1 cup packed dark brown sugar
    • 🥚 2 eggs
    • 1 (15 ounce) can pumpkin puree
    • ½ cup vegetable oil
    • 2 tablespoons vegetable oil

  • Filling and Garnish

    • 4 ounces cream cheese
    • 2 tablespoons sunflower seeds, as garnish

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line the 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 puree and vegetable oil until combined.

4

Incorporate the flour mixture into the liquid mixture and mix until just combined.

5

Spoon batter into prepared muffin cups, filling each halfway full. Add 1 teaspoon cream cheese to the center of each cup.

6

Sprinkle sunflower seeds on the muffin tops.

7

Bake in the preheated oven for 25 minutes or until the tops spring back when lightly pressed. Cool for 5 minutes in the tin before transferring to a rack.

NUTRIENTS

Per 1 serving

🔥

295

Calories

  • 4
    Protein
  • 34
    Carbs
  • 17
    Fats

💡 You can replace sunflower seeds with chopped nuts if desired.Store muffins in an airtight container at room temperature for up to 3 days.For extra richness, use full-fat cream cheese.