- 4 oz cream cheese
- 1 1/2 Cups flour
- 1 Cup dark brown sugar
- 2 Tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Cup cooked or canned pumpkin (not pie filling)
- 2/3 Cup vegetable oil
- 2 large eggs
- 1 tsp molasses
- 1/2 tsp vanilla extract
- 1/3 Cup chopped walnuts
- Preheat oven to 350 degrees. Grease or spray with butter-flavored oil spray 12 muffin tins, or line with paper baking cups.
- Using a wire whisk, stir together the dry ingredients in a large bowl. Make sure to beak up any clumps from the brown sugar.
- Mix together the pumpkin and wet ingredients in a separate bowl. Using a fork or spatula, stir pumpkin mixture into dry ingredients until blended.
- Spoon muffin batter into cups or baking tin and fill them only 3/4 of the way full.
- Divide cream cheese into 12 equal portions. Put one portion in the middle of the muffin batter for each muffin, pressing down lightly. Add a spoonful more of batter on top of each muffin to cover the cream cheese. Sprinkle top with chopped walnuts.
- Bake at 350 for 25-30 minutes or until a toothpick comes out clean from the muffin part. Let cool for a bit then serve!
Take note that is is only 1 cup of pumpkin, not the whole can. If you accidentally use the whole can, that is okay. It will just be a bit more moist and dense and might need an additional five minutes of cooking time.
We’ve also tried these with chopped pecans on top and they tasted amazing!
I know it seems like a lot of spices, but trust me, it delivers that perfect fall “pumpkin spice” flavor.
- Category: Breakfast
- Cuisine: American