Cream Cheese Pumpkin Muffins

(8 oz.) pkg. cream cheese, softened
1 egg
1 Tbsp. sugar
Muffin:
2 1/4 cups all-purpose flour
3 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2 cups sugar
1 cup pumpkin
1/2 cup oil
Icing
1 (250 g) package Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 tsp. lemon juice
Directions:


For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter.

Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.

To make icing, mix one package of softened cream cheese with melted butter and 2 cups of icing sugar until smooth. Add one teaspoon of lemon juice. Frost cupcakes after they have cooled.

Servings: 24
Time: 20 Minutes Preparation Time
20 Minutes Cooking Time

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