Pumpkin Cream Cheese Muffins


Oven Temp:  350o

Ingredients
	• 1 1/2 cups all-purpose flour
	• 1/2 teaspoon cinnamon
	• 1/2 teaspoon nutmeg
	• 1/2 teaspoon ground cloves
	• 2 teaspoons pumpkin pie spice
	• 1/2 pinch cardamom
	• 1/2 teaspoon salt
	• 1/2 teaspoon baking soda
	• 2 eggs
	• 1 cup sugar
	• 1 cup pumpkin
	• 5/8 cup vegetable oil

	• 4 ounces cream cheese
	• 1/2 to taste chopped pumpkin seeds OR
		§ 1/2 to taste walnuts OR
		§ 1/2 to taste pecans OR

	For the streusel topping:
	• 1/4 cup sugar
	• 1/8  cup and 1/2 tsp. flour
	• 2 tbsp. butter, cubed
	• 1/3  tsp. cinnamon

	Makes 12 muffins

Directions
	1. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log. (optional,
           though you don't want them to be bigger than the muffin is around)
	2. Put it in the freezer while you mix and fill the pans, up to an hour.
	3. Mix all ingredients together (dry stuff first, then wet) (except cream cheese and nuts).
	5. Fill muffin tins (greased or paper cups) half full.
	6. Unwrap cream cheese and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.
	7. Put cream cheese disc in the middle, pressing down.
	8. Spread remaining mix evenly among wells, covering and filling each
		i. To make the streusel topping, combine all streusel ingredients in a small bowl.
			1) Mix together with a pastry blender or two forks until crumbly
	8. Sprinkle with 1 tsp chopped nuts or streusel topping or both
	9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
	10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.