Cream Cheese Pumpkin Muffins

• Vegetarian

• Produce

  • 2 cups Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1 1/3 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 cups Sugar

• Oils & Vinegars

  • 1 1/4 cups Vegetable oil

• Dairy

  • 8 oz Cream cheese

Found on therecipecritic.com

Ingredients

• 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
• 8 oz. cream cheese, softened
• 1 cup powdered sugar

Directions

• Preheat oven to 350 and spray a muffin tin with cooking spray.
• Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until blended and smooth.Transfer filling to a piping bag fitted with a piping tip. (just a regular round piping tip will do fine)
• Prepare the muffin batter. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• Fill muffin tins ⅔ full with muffin batter. Next add the filling. Poke the piping tip into the middle of each muffin batter-filled tin. Squeeze out about 1-2 tablespoons of filling into the batter. (Just guess, it doesnt need to be exactly 2 tablespoons, just enough to fill the center of the muffin)
• Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack. Store in airtight container at room temperature.