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My review
Cream Cheese Filled Pumpkin Muffins
489
witchywoman
"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."
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Ingredients
1 h servings 295Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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!
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 7083 Ratings
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Most helpful positive review
9/16/2011
If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead ...
Most helpful critical review
10/4/2011
My husband loved these, but I feel that mine turned out a big gooey. And the cream cheese just sat right atop the muffin versus being concealed inside it. I'd like to mix the cream cheese with...
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9/16/2011
If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead ...
11/11/2011
I wrote the recipe and then, after reading everyone's reviews, promptly remade it. This time I used about 3 tablespoons of powdered sugar and a teaspoon of rum extract in the cream cheese and I ...
10/8/2011
These were really good muffins. I added a little powdered sugar to the cream cheese. I found that it was easier to fill the muffin cups part way, add the cream cheese, and then put another spoon...
10/3/2014
I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking pow...
10/21/2011
the batter for this recipe is nice and simple, but the cream cheese did need something, so i found another recipe just like this one that called for 8oz of cheese and 1 cup of powdered sugar mix...
10/4/2011
My husband loved these, but I feel that mine turned out a big gooey. And the cream cheese just sat right atop the muffin versus being concealed inside it. I'd like to mix the cream cheese with...
9/21/2011
THESE. ARE. FABULOUS. Didn't have cardamom, but they turned out decadently wonderful! Loved Christine's suggestion for walnut streusel topping - yummy. Thanks for a terrific recipe!
9/26/2011
These were good - I followed the recipe except for using pecans instead of sunflower seeds. I also replaced 1/2 of the oil with applesauce. These came out moist - my kids liked them but they w...
10/2/2011
Very good muffins. I added a little powdered sugar to the cream cheese and topped with pecans instead of sunflower seeds. I used pumpkin pie mix instead of all the spices and doubled the recip...