Pumpkin Cheesecake Muffins

This is a SUPER easy, but DELICIOUS fall treat!

Pumpkin Cheesecake Muffins
Adapted recipe from: Sugar Cooking

For the filling:

• 8 oz. cream cheese, softened
• 1 egg
• 1 tbls flour
• 1 cup confectioners’ sugar

For the muffins:

• 1 1/2 cups all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 large eggs
• 1 cup sugar
• 1 cup pumpkin puree
• 1/2 cup + 2 tbls olive oil

Directions:

1. To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
2. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. Combine the eggs, sugar, pumpkin puree and oil, stir until blended. Stir in the dry ingredients, mixing just until incorporated.
3. To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. (I would say I used about a tablespoon of batter and a heaping teaspoon of filling. They were pretty full going into the oven.)  Bake for 17 minutes.
4. Enjoy!!!

And since we are so close to Thanksgiving, here is some musical genius to add to your day!

Seriously, did we learn nothing from Rebecca Black?