Cream Cheese Filled Pumpkin Muffins

Instead of going out to your favorite coffee shop and buying a pumpkin muffin, make your own tasty treats with this straightforward recipe for delicious spiced cream cheese-filled muffins.

Yield

12 muffins

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)

Directions

Preheat oven to 375°F (191°C). Prepare a muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie 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 wire cooling rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes

Nutritional Information

Amount Per Serving: Calories: 295, Total Fat: 16.6 g, Cholesterol: 46 mg, Sodium: 280 mg, Total Carbs: 33.8 g, Dietary Fiber: 1.8 g, Protein: 4.1 g

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