Cream Cheese Filled Pumpkin Muffins
 
Ingredients
  • Filling:
  • ½ block cream cheese
  • ½ cup powdered sugar
  • Muffins:
  • 1 box spice cake mix
  • 1 can pumpkin
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • 2 tablespoons unsalted butter (cut into small pieces)
Instructions
  1. Preheat your oven to 330 degrees.
  2. In a mixing bowl, combine softened cream cheese and sugar. Put in the refrigerator until it is needed.
  3. In a second bowl, combine pumpkin and spice cake mix.
  4. In a third bowl, combine sugars, cinnamon, and flour. Add the butter and cut into the dry mixture using two forks. Combine until the mixture is coarse and crumbly. It'll look like wet sand when it's ready.
  5. Line 12 muffin tin with liners. Fill each cup with a small amount of muffin batter. You really want to just fill it enough to ensure the bottom is covered. Split the cream cheese mixture amongst the 12 cups and add it on top of the batter. Then, use the remaining batter to cover the cream cheese mixture.
  6. Sprinkle a small amount of topping over each muffin.
  7. Bake for about 20 minutes. Enjoy!! Side note: I think they're even better the next day!
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2015/09/cream-cheese-filled-pumpkin-muffins.html