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1
Mix all filling ingredients in a bowl.
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2
Set aside while making muffin mix.
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3
Works easier if you refrigerate while preparing muffin batter.
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4
Heat oven to 400u00b0F.
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5
Grease 24 muffin cups, or line with paper baking cups.
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6
Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl.
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7
Stir in remaining ingredients, except walnuts, just until flour is moistened.
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8
Fold in walnuts.
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9
Fill muffin cups 2/3 full.
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10
Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter.
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11
Gently squeeze the cream cheese mixture out of the piping bag.
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12
Then lift the piping bag out and repeat for all 24 muffins.
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13
Bake 20 to 22 minutes or until lightly golden brown.
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14
Immediately remove from pan.
