Ingredients
12
12 servings
- •1 ½ cups all-purpose flour
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •¼ teaspoon ground allspice
- •¼ teaspoon ground cloves
- •1 teaspoon pumpkin pie spice
- •¼ teaspoon ground cardamom
- •½ teaspoon ground ginger
- •½ teaspoon salt
- •½ teaspoon baking soda
- •1 cup packed dark brown sugar
- •2 eggs
- •½ cup vegetable oil
- •2 tablespoons vegetable oil
- •1 (15 ounce) can cooked pumpkin
- •4 ounces cream cheese
- •2 tablespoons sunflower seeds, as garnish
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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!
Nutritional Facts
Per 12 servings
- Calories: 295
- Carbohydrate: 34g
- Fat: 17g
- Fiber: 2g
- Protein: 4g
- Sugar: 19g
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