What we're eating - Pumpkin Muffins With Cream Cheese Filling

Don't you love these pans, they were my Grandma's. I love the design on them. 

I created this recipe from two different recipes, I took bits and pieces to create these easy and yummy pumpkin muffins.


For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log. Place in the freezer and chill until at least slightly firm, at least 2 hours or overnight.

• For the muffin:
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 
  
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Sprinkle with powered sugar... delicious!