Ingredients
3cupsall purpose flour
1tspground cinnamon
1tspground nutmeg
1tspground cloves
1tbsppumpkin pie spice,(plus 1 tsp)
1tspsalt
1tspbaking soda
4large eggs
2cupssugar
2cupspumpkin puree
1¼cupsvegetable oil
8ozcream cheese,softened
1cuppowdered sugar
Preparation
Preheat oven to 350 degrees F 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.
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 to 2 tablespoons of filling into the batter.
Bake for 20 to 25 minutes until a toothpick comes out mostly clean. Allow to cool on a wire rack.
Store in airtight container at room temperature.
