Pumpkin Cream Cheese Muffins

It was Joel's birthday on Friday and since it is the first one since we have been married, I wanted to do something special for him. I decided to send him on a scavenger hunt. He turned 24and therefore he had 24 cards, each of which contained a clue to help him find his gifts. To start things off, I made him these muffins for breakfast.

I love the Pumpkin Cream Cheese Muffins at Starbucks and when I found this recipe on Cooking in Cucamonga I was so excited to try them!

3 cups Flour
1 heaping teaspoon Cinnamon
1 heaping teaspoon Nutmeg
1 heaping teaspoon Ground Cloves
4 1/2 teaspoon Pumpkin Pie Spice
1 teaspoon Salt
1 teaspoon Baking Soda
4 Eggs
1 cup Sugar
1 cup Brown Sugar
2 cups Canned Pumpkin Puree
1 1/4 cups Unsweetened Applesauce

Cream Cheese Filling
8 ounce Cream Cheese, softened
1/2 cup Powdered Sugar
1/2 teaspoon Vanilla
1 teaspoon Brown Sugar

In a large mixing bowl, combine the first 7 ingredients for the muffins. Mix together until just combined. In a separate bowl, beat the eggs and mix the sugars. Add the egg and sugar mixture into the dry ingredients. Add the pumpkin puree and applesauce and mix until combined. Spoon into greased muffin tins and set aside.

In a medium bowl, combine the cream cheese, vanilla, powdered sugar, and brown sugar. Mix until combined. Spoon into a sandwich bag, cut off the tip of one corner and pipe the cream cheese into the muffins and press down into the batter slightly. (I skipped this step and instead just spooned a small amount of cream cheese into the muffins)

Bake for 20-25 minutes at 350 degrees, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. This batter made about 30 muffins using a regular sized cupcake tin.