Pumpkin Cream Cheese Muffins

Supposedly these are similiar to the ones you get at Starbucks. I don't since I've never had a Starbucks one, but goodness, these were yummy! I didn't have pecans since those have to be imported so I just substituted a little cinnamon/sugar sprinkle on top. (I'm sure the pecan would be awesome.) And these were just as good the next morning. I'll be making these again!

3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups oil (I used Sunflower oil in these.)
8 ounces cream cheese (formaggio fresco)
chopped pumpkin seeds, walnuts, or pecans (optional)


Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log. Put it into the freezer for up to an hour before you make the muffins. (Mine froze a little longer and it was difficult to slice.)

Preheat the oven to 180C/ 350F.

Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix all ingredients together (except cream cheese and nuts). Fill muffin tins (greased or paper cups) half full. Put cream cheese disc in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, 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 until it cools.

**I used my homemade version of pumpkin pie spice. But I think you could probably lower some of the spice amounts and still get great flavor.