Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
12
Yield:
1 dozen muffins
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.
Beat brown sugar and eggs together in a large bowl with an electric mixer until smooth. Beat in pumpkin purée and 1/2 cup plus 2 tablespoons vegetable oil until combined. Beat in flour mixture until just incorporated.
Spoon batter into the prepared muffin cups, filling each about 1/2 full. Spoon about 1 teaspoon cream cheese into center of each muffin cup; poke it down into middle of batter. Sprinkle sunflower seeds over muffin tops.
Bake in the preheated oven until golden and tops spring back when lightly pressed, about 25 minutes. Cool muffins in tin for 5 minutes, then transfer to a rack to cool completely. Be careful; the cream cheese stays hot for a while.
Nutrition Facts (per serving)
| 295 | Calories |
| 17g | Fat |
| 34g | Carbs |
| 4g | Protein |
