If you are as excited as I am for autumn, you are going to want to put pumpkin in just about everything, especially your baked goods! These one-bowl pumpkin muffins fit the bill, and feature a surprise cream cheese filling. I love adding a hint of cardamom in addition to all the classic pumpkin spices, as it lends an extra cozy note of chai-infused spice to the mix. Plus, these muffins are so easy to bake.
ingredients
Muffins
Cream cheese filling
directions
Preheat the oven to 350ºF and line a 12-cup muffin tin with liners.
For the muffins, in a large mixing bowl whisk together the brown sugar, eggs, pumpkin, oil, vanilla and buttermilk until well blended.
Sift in the flour, baking soda, baking powder, salt, cardamom, cinnamon, ginger and nutmeg. Stir until the batter comes together.
For the filling, in a small mixing bowl stir together the cream cheese, sugar, vanilla and salt until combined.
To assemble the muffins, add 2 tablespoons of batter to each muffin tin followed by a dollop of cream cheese filling. Top with remaining batter and sprinkle with turbinado sugar.
Bake for 20-25 minutes, or until the top bounces back to touch.
Let cool to room temperature and enjoy!
