8-ounce package cream cheese, softened
1/2 cup confectioners’ sugar
3 cups all-purpose flour
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp plus 1 tsp pumpkin pie spice
1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
2. Preheat the oven to 350 degrees. Lightly spray standard 12-well muffin pans with baking spray or use silicone muffin pan.
3. Combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda in a large bowl.
4. In a separate bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended. Turn the mixer to low and add in the dry ingredients, mix just until incorporated.
5. Drop about 1 – 1 1/2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom.
6. Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely.
7. Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 30 minutes. The tops of the muffins will feel firm to the touch.
8. Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack.
If you serve the muffins warm, the filling will be molten as you can see on the pictures or if you wait for them to cool, it’ll firm up.