Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

(makes 2 dozen)

Muffin:

1 3/4 cups flour
1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1 15oz. can of pumpkin puree

2 eggs

1/2 cup vegetable oil

1 tablespoon vanilla

Cream Cheese Filling:

8 oz. cream cheese

1/4 cup sugar

1 egg yolk

2 teaspoons vanilla

1. Preheat oven to 375 degrees.
2. Combine dry ingredients and mix well.
3. In a small bowl, beat eggs. Add vegetable oil and vanilla.
4. Combine dry and wet ingredients, including pumpkin.  Mix until there are no lumps.
5. In a separate bowl, beat ingredients for cream cheese filling with an electric mixer. 
6. Spray muffin tin with cooking spray or line with paper liners.
7. Fill muffin tins 3/4 full with pumpkin mixture.  
8. Top with about a tablespoon of cream cheese mixture and swirl with a toothpick.
9. Bake for 18-20 minutes or until an inserted toothpick comes out clean.
10. Serve at room temperature or chilled. Store in an airtight container in the fridge.

Enjoy!