Pumpkin Spice Muffins

• 4 ounces cream cheese, softened
• 3 tablespoons Land O Lakes Butter, softened
• 1 tablespoon firmly packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup mashed cooked pumpkin*
• 1/2 cup Land O Lakes Butter, melted
• 2 Land O Lakes Eggs
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup Land O Lakes Butter, melted

1. Heat oven to 400F.
2. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
3. Combine all spread ingredients in bowl; beat at medium speed until creamy.
4. Cover; refrigerate until serving time.
5. Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
6. Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed.
7. Stir pumpkin mixture into flour mixture just until combined.
8. Spoon batter evenly into prepared muffin pan cups; spread batter to level.
9. (Muffin cups will be full.)
10. Bake 22-23 minutes or until toothpick inserted in center comes out clean.
11. Remove from pan to cooling rack.
12. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl.
13. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture.
14. Serve warm with cream cheese spread.
15. *Substitute canned pumpkin.

cream cheese, butter, brown sugar, ground cinnamon, flour, sugar, baking powder, ground cinnamon, ground nutmeg, salt, mashed cooked pumpkin, butter, eggs, sugar, ground cinnamon, butter

Taken from www.landolakes.com/recipe/3040/pumpkin-spice-muffins (may not work)