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1. Preheat oven to 400 degrees and grease a muffin pan. Use the baker's version of spray that contains flour.
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2. In a mixing bowl, combine cream cheese filling ingredients. (I do this in my stand mixer and just scrape the ingredients into a smaller bowl when done. I don't even clean the bowl before starting the next step!)
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3. For the muffin batter, in a mixing bowl, beat eggs until thick. Add in pumpkin pie spice, salt, pumpkin puree, milk and canola oil. Beat until combined.
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4. Add in flour, sugar and baking powder. Start slowly with the mixer and then beat on medium until combined.
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5. Fill the muffin cups 1/3 to halfway full.
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6. Add in about a teaspoon of the cream cheese filling to each muffin cup. If there is any left over, add it to the ones you think need a little more.
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7. Use remaining batter to cover the cream cheese. The batter should almost reach the top of the cup. Make sure the batter covers all the cream cheese mixture. You may need to use a spoon to help at this time.
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8. Bake 15 minutes. Depending on your oven, you may need a bit more time. Use a toothpick to test the edge of the muffin for doneness. If you stick it in the middle, the cream cheese will come out on the pick.
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9. Place cupcakes on a rack to cool immediately after pulling them from the oven.
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10. Beat off your family while waiting for them to cool down and enjoy!
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I hope you guys enjoy these as much as we do! If you want to get a little fancier, you could mix a cream cheese icing to drizzle on top or even add 1/4 cup of pecans or walnuts to the muffin mix.
