PUMPKIN CREAM CHEESE MUFFINS
(ALMOST-LIKE-STARBUCKS)
Adapted from source: Musings of a Mommy
Makes 24 muffins

1 (8 oz) package cream cheese (the best cream cheese for this is cheesecake-flavored)
3 cups flour
2 cups sugar
4 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp baking soda
1 tsp salt
Pinch of cardamom (optional)
2 cups cooked or canned pumpkin (not pie filling)
1 1/4 cups vegetable oil
4 eggs, beaten
Chopped nuts* (walnuts, pecans) (optional)

Put the entire tub or brick of cream cheese on a piece of aluminum foil, and shape it into a long log; wrap in foil. Put it in the freezer while you mix and fill the pans, up to an hour.

Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups.

Stir together the dry ingredients. Mix together the pumpkin, oil, and eggs. Stir into dry ingredients just until blended. Fill muffin tins (greased or paper cups) half full.

Unwrap and cut the cream cheese with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter. Put 1-2 tsp cream cheese in each muffin cup in the middle of the muffin batter, pressing down. Sprinkle with 1 tsp of the chopped nuts.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. DO NOT TOUCH THE CREAM CHEESE OR EAT THE MUFFINS UNTIL COOLED, AS THE CREAM CHEESE IS VERY, VERY HOT.

*Starbucks uses chopped pumpkin seeds, which is very good if you can find them. I like walnuts, but any kind of nuts work good.