Theres nothing I like better than a certain coffee chains Pumpkin Spice Latte and one of their Pumpkin Cream Cheese Muffins I dont like paying the price so I cloned them to the best of my ability at home
Prep Time
20 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
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!