Pumpkin Cream Cheese Muffins

The original recipe for these Pumpkin Cream Cheese Muffins may be found here.

The recipe makes 12 muffins. 

Cream cheese filling:

4 oz cream cheese

1/4 c sugar

Mix together with a fork or hand mixer and put in the fridge until needed. 

Muffins:

3/4 c sugar

1/2 c vegetable oil

1 c pumpkin puree

2 eggs

1-3/4 c flour

1/2 tsp baking soda

1-1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

Mix together the sugar, oil, pumpkin and eggs. Then mix in the flour, baking soda and spices. 

Place 1-2 Tbsp of the batter in the bottom of a muffin pan, either lightly oiled or lined with paper cups. 

Then place about 1 Tbsp of the cream cheese in the muffin pan. 

Then cover with the remaining batter, about 2-3 Tbsp per muffin. 

Bake at 350 for 20-25 minutes. 

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