Cream Cheese Filled Pumpkin Muffins

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
2 eggs
1/2 cup vegetable oil
2 tablespoons vegetable oil
425g cooked pumpkin
100g cream cheese
sunflower seeds, as garnish (optional)

Instructions

Preheat an oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Stir the flour, 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 all the vegetable oil and the 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!