Name: Cream Cheese Filled Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 1 ½ cups; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground allspice - ¼ teaspoon; Ground cloves - ¼ teaspoon; Pumpkin pie spice - 1 teaspoon; Ground cardamom - ¼ teaspoon; Ground ginger - ½ teaspoon; Salt - ½ teaspoon; Baking soda - ½ teaspoon; Packed dark brown sugar - 1 cup; Eggs - 2; Vegetable oil - ½ cup; Vegetable oil - 2 tablespoons; Cooked pumpkin - 1 (15 ounce) can; Cream cheese - 4 ounces; Sunflower seeds, as garnish - 2 tablespoons

Ingredients for - Cream Cheese Filled Pumpkin Muffins

1. All-purpose flour 1 ½ cups

2. Ground cinnamon 1 teaspoon

3. Ground nutmeg ½ teaspoon

4. Ground allspice ¼ teaspoon

5. Ground cloves ¼ teaspoon

6. Pumpkin pie spice 1 teaspoon

7. Ground cardamom ¼ teaspoon

8. Ground ginger ½ teaspoon

9. Salt ½ teaspoon

10. Baking soda ½ teaspoon

11. Packed dark brown sugar 1 cup

12. Eggs 2

13. Vegetable oil ½ cup

14. Vegetable oil 2 tablespoons

15. Cooked pumpkin 1 (15 ounce) can

16. Cream cheese 4 ounces

17. Sunflower seeds, as garnish 2 tablespoons

How to cook deliciously - Cream Cheese Filled Pumpkin Muffins

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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!