Pumpkin Cream Cheese Muffins

Borrowed from here

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

Beat and place in freezer to harden while you mix muffins

For the muffins (24)
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Preheat oven to 350F and line muffin tins. Mix wet ingredients and stir in dry. Spoon about a teaspoon of batter into the bottom of each muffin tin. Add a bit of cream cheese and then cover with batter. Bake for 20-25 minutes.


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