Cream Cheese Stuffed Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I love the cream cheese filled muffins from a certain popular coffee chain, I hate paying the price so I decided to clone them to the best of my ability. You can view the complete blog at Ingredients:
1 1/2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon 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 |
2 eggs |
1 cup packed brown sugar |
1/2 cup + 2 tablespoons vegetable oil |
1 (15 ounce) can cooked pumpkin |
4 ounces cream cheese |
pumpkin or sunflower seeds, optional |
Directions:
1. Preheat oven to 350 degrees. Grease or line a muffin tin.
2. Sift flour, spices, salt and baking soda into a small bowl, set aside.
3. Cream eggs with brown sugar in a large bowl. Add oil and pumpkin and mix to combine. See Photo
4. Add flour/spice mixture to creamed mixture and mix until just combined.
5. Fill greased or lined muffin tins half full See Photo. Use approximately 1 teaspoon cream cheese per muffin and poke it down into the center See Photo. Sprinkle tops with chopped pumpkin seeds or sunflower seeds, if desired.
6. Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted into the center comes out clean (take care to avoid the cream cheese). Let cool in pan for 5 minutes and remove to a wire rack to cool completely. Take extra care with the cream cheese, it stays super hot for quite a while (from experience!)
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