A wonderful muffin with a surprising filling of cream cheese! Yum! A great way to use pumpkin. I've changed it a little and added my own cream cheese icing.

Ingredients:

Filling:

• (8 oz.) pkg. cream cheese, softened
• 1 egg
• 1 Tbsp. sugar

Muffin:

• 2 1/4 cups all-purpose flour
• 3 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 2 cups sugar
• 1 cup pumpkin
• 1/2 cup oil

Icing

• 1 (250 g) package Cream Cheese, softened
• 1/4 cup butter, melted
• 2 cups icing sugar
• 1 tsp. lemon juice

Directions:

For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter.

Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.

To make icing, mix one package of softened cream cheese with melted butter and 2 cups of icing sugar until smooth. Add one teaspoon of lemon juice. Frost cupcakes after they have cooled.

Servings:	24
Time:	20 Minutes Preparation Time 20 Minutes Cooking Time

Source: www.allrecipes.com

By morbetomommy from Topeka, KS