It's finally starting to feel like fall in Austin, Texas. By that, I mean that our highs are in the 80s, but that's good enough to start making everything pumpkin. This recipe, which I tweaked from The Recipe Critic, makes two dozen muffins, assuming you don't have a three year old who tries to eat as much batter as humanly possible!

Pumpking Cream Cheese Muffins

4 Large Eggs
1.5 cups Sugar (I used can sugar, which is a rarity in my house!)
1 15 oz can organic Pumpkin Puree
1 1/4 cups Vegetable Oil
1 tsp. Baking Soda
1 tsp Baking Powder
1 Tbl ground Cinnamon
1 Tbl ground Nutmeg
1 Tbl ground Cloves
2 Tbl Pumpkin Pie Spice
1 tsp Salt
3 cups All-Purpose Flour

Filling

8 oz Cream Cheese, softened
1 cup powdered Sugar

Directions

Preheat the oven to 350.
Spray a muffin pan with non-stick spray or use muffin cups.
In a Kitchen-Aid, combine the Eggs, Sugar, Pumpkin Puree, and Vegetable Oil until well combined.
Add in the Baking Soda and Powder, then all of the spices.
Mix the Flour in last until just incorporated.
Fill each of the muffin tins about 2/3 full with the muffin batter. Set aside so little people do not eat all of the batter.
In a clean bowl, mix the Cream Cheese and powdered Sugar to make the filling. Put the filling into a pastry bag (or in a pinch, in a ziploc bag with the corner clipped) and squeeze the filling into the center of the muffin until you see the muffin inflate with the Cream Cheese.
- Fun tip - Angle the tip of the pastry bag as you insert it into the muffin so when you pull the tip out, a little batter collapses over the hole you created and there is a clean top.
Bake for 20-25 minutes until a toothpick comes out mostly clean and allow to cool on a wire rack. Wait until the muffins have had a chance to cool slightly before eating because the center icing will be HOT!