Pumpkin Muffins with a Cream Cheese Filling

Ingredients 0/16

Step 1

Warm your oven to 350°F (175°C) and either grease a 12-cup muffin pan or line it with paper liners. In a bowl, mix together the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda until everything is well combined.

Step 2

In a large bowl, beat the brown sugar and eggs with an electric mixer until smooth. Then add the vegetable oil and pumpkin puree, continuing to mix until it’s all blended together. Gently fold in the dry ingredients, mixing just until you can’t see any more flour.

Step 3

Spoon the batter into your muffin cups, filling each about halfway. Drop about a teaspoon of cream cheese right into the center of each muffin and gently press it down with your finger so it’s nestled in the batter. Sprinkle some sunflower seeds on top for a little crunch.

Step 4

Pop the muffins into the oven and bake for around 25 minutes, until they’re golden and spring back when you give them a gentle poke. Let them sit in the pan for about 5 minutes before transferring to a wire rack to cool completely. Be careful when you bite in—the cream cheese filling stays warm for a bit!