Stuffed Pumpkin Muffins

• 1 block (8 Oz. Size) Cream Cheese
• 1 cup Powdered Sugar
• 1/2 sticks Butter, Cold
• 5 Tablespoons Flour
• 1/2 cups White Sugar
• 1 teaspoon Cinnamon
• 1 box (18.25 Oz. Size) Yellow Cake Mix
• 1 can (12 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling)
• 1-1/2 teaspoon Pumpkin Pie Spice

1. Combine cream cheese and powdered sugar by mixing in a small bowl. Place into a sheet of plastic wrap and roll into a 10-inch long 1-inch wide roll. Twist the ends of this roll and place in the refrigerator for at least an hour.
2. Meanwhile, combine the butter, flour, white sugar and cinnamon in a small bowl with a pastry cutter or fork to make the streusel mix. This should resemble large grainy sand. Set aside.
3. Mix together the cake mix, pumpkin puree and pumpkin pie spice in a large bowl using a hand or stand mixer.
4. Once the cream cheese mixture has had time to harden, fill the paper lined muffin tins halfway full with the cake batter mixture. Cut a 1/2 by 1/2 inch section of the cream cheese log and place on the cake batter that is in the muffin cup. Top with another scoop of cake batter dough. Sprinkle about a tablespoon of streusel mix on top. Press lightly so it adheres to the muffin.
5. Bake in a 350u0b0F oven for about 25 minutes.
6. Enjoy with a large glass of milk.

cream cheese, powdered sugar, butter, flour, white sugar, cinnamon, pie spice

Taken from tastykitchen.com/recipes/breads/stuffed-pumpkin-muffins/ (may not work)