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.
Ingredients
- ½ cups all-purpose flour: 1 piece
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground allspice: 0.25 tsp
- ground cloves: 0.25 tsp
- pumpkin pie spice: 1 tsp
- ground cardamom: 0.25 tsp
- ground ginger: 0.5 tsp
- salt: 0.5 tsp
- baking soda: 0.5 tsp
- packed dark brown sugar: 1 cup
- eggs: 2 piece
- vegetable oil: 0.5 cup
- vegetable oil: 2 Tbsp
- pumpkin: 1 can (15 ounce can, cooked)
- ounces cream cheese: 4 piece
- sunflower seeds, as garnish: 2 Tbsp
Metric Conversion
Stages of cooking
-
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!
