Cream Cheese Filled Pumpkin Muffins

Name: Cream Cheese Filled Pumpkin Muffins
Cook time: 25 min
Yield: 12 muffins
Cuisine: United Kingdom
Ingredients: 1\u2009½ 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

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.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step: 2

Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.

Step: 3

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.

Step: 4

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.

Step: 5

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!

NUTRITION FACT

Per Serving: 295 calories; protein 4.1g; carbohydrates 33.8g; fat 16.6g; cholesterol 41.4mg; sodium 280.4mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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