Musings Of A Mommy’S Cream Cheese Topped Pumpkin Muffins

• 3 cups Flour
• 2 cups Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Nutmeg
• 4 teaspoons Pumpkin Pie Spice
• 16 ounces, weight Canned Pumpkin
• 4 whole Eggs
• 1-1/4 cup Vegetable Oil
• 8 ounces, weight Cream Cheese
• Nuts Or Pumpkin Seeds, Optional

1. Preheat oven to 350F.
2. Mix all ingredients together except cream cheese and nuts.
3. Fill muffin tins (greased or line with paper cups) half full and put 1 to 2 teaspoons cream cheese in the middle, pressing down. Sprinkle with 1 teaspoon chopped nuts.
4. Bake at 350F for 20 to 25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
5. Let muffins cool in the pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very, very hot.

flour, sugar, salt, baking soda, cinnamon, ground cloves, nutmeg, pie spice, pumpkin, eggs, vegetable oil, weight cream cheese, pumpkin seeds

Taken from tastykitchen.com/recipes/breads/musings-of-a-mommye28099s-cream-cheese-topped-pumpkin-muffins/ (may not work)