Pumpkin Cheesecake Muffins

I made these scrumptious "Pumpkin Cheesecake Muffins" for a church gathering at a cottage yesterday.  Unfortunately the weather wasn't warm enough to take a baby... especially a cranky, teething one.   It's was one of those days... however; Justin's coworkers Monday just got a little better.  I NEED to get these out of the house as they are that good!  Trust me.

This treat perfectly encapsulates the taste of autumn with pumpkin, cinnamon, nutmeg, and cloves.  Enjoy! xx

---

PUMPKIN CHEESECAKE MUFFINS

PREP TIME:  30 MIN        |        TOTAL TIME:  60 MIN

YIELDS 24 REGULAR-SIZED MUFFINS

INGREDIENTS (FILLING)

• 8 oz cream cheese

• 1 cup confectioner's sugar

INGREDIENTS (MUFFIN MIX)

• 3 cups flour

• 1 tsp cinnamon

• 1 TB + 1 tsp pumpkin pie spice

• 1 tsp nutmeg

• 1 tsp cloves

• 1 tsp salt

• 1 tsp baking soda

• 4 large eggs

• 2 cups sugar

• 2 cups pumpkin purée

• 1 1/4 cups vegetable oil (or applesauce)

DIRECTIONS

• Preheat oven to 350° F

• Filling:

  • With mixer, blend cream cheese + confectioner's sugar together and set in fridge to cool and thicken

• Muffin Mix:

  • In medium bowl whisk flour + cinnamon + pumpkin pie spice + nutmeg + cloves + salt + baking soda together

  • In large bowl beat eggs + sugar + pumpkin purée + vegetable oil on medium speed

  • Incorporate dry ingredients into wet ingredients slowly and stir well

• Place 1-2 TB of batter into bottom of lined muffin tins + add a dollop of cream cheese filling + top up with more muffin batter

• Sprinkle with sugar for that little extra sparkle

• Bake for 25-30 minutes

* Origianl recipe adapted from http://www.seebrookecook.com/2011/09/pumpkin-cream-cheese-muffins.html