Pumpkin Cream Cheese Muffins

When I saw these on Annie Eats and had a baby shower in just a few days, I knew they would be perfect. Miss F got all excited that they were her muffins, but she was quite disappointed when she bit into the cream cheese portion of the muffin.  I had a few issues with these, the muffin itself was super dense, the cream cheese shriveled up, which was unappetizing and the spice level wasn't near where I would want it.  If I make them again, I will certainly double up on the spices.

Pumpkin Cream Cheese Muffins
makes 24 muffins

3 cups flour
1 tablespoon cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon ginger
1 ¼ teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 c. sugar
4 eggs
2 cups canned pumpkin
1 ¼ cups vegetable oil
8 oz. pkg. cream cheese

Preheat oven to 350.

In a large bowl, mix together the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and sugar. In a small bowl, combine the eggs, pumpkin and oil. Stir the wet ingredients into the dry ingredients.

Fill lined muffin tins half full. Cut the cream cheese into 24 equal squares. Place a cream cheese square into each muffin tin. Fill each muffin tin with the remaining batter.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part.

Let cool in pan for 5 min. before moving to a cooling rack to cool completely.

Adapted from Annie Eats

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