Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins There’s nothing I like better than a certain coffee chain’s ‘Pumpkin Spice Latte’ and one of their ‘Pumpkin Cream Cheese Muffins.’ I don’t like paying the price, so I cloned them to the best of my ability at home.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 20 mins

    SERVING : 12

    YIELD : 12 muffins

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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 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.

  • 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!

Per Serving: 295 calories; protein 4.1g; carbohydrates 33.8g; fat 16.6g; cholesterol 41.4mg; sodium 280.4mg.