Cream Cheese Filled Pumpkin Muffins Recipe

Name: Cream Cheese Filled Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pumpkin pie 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)

Servings: persons

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 pumpkin pie 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)

1
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2
Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
3
Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
4
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.
5
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!

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and more.

Yes, Cream Cheese Filled Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheese Filled Pumpkin Muffins

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