Cheese Topped Pumpkin Muffins

If you haven't yet made a pumpkin flavored treat this November, its time- Thanksgiving is almost here! And these muffins are just the ones to try. They are delicious! The first time I tasted them I let out an audible "mmm...", that doesnt happen very often! The recipe says it makes 12 muffins, but I guess I didnt fill mine as full as I should have because I had some leftover batter. I just put them in my mini muffin tin and made them without the cheese on top, they were also very good!



Cheese-Topped Pumpkin Muffins (adapted from muffintop.com and a Machine Shed recipe book)

1 1/2 cups flour
1 tsp baking powder
1 cup of canned pumpkin(as suggested by the muffintop blogger, I used the whole 15 oz can for added moistness)
1/3 cup veg oil
2 eggs
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 cups plus 1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
4 oz. cream cheese, cut into 12 pieces
2 tsp. sugar
2 tsp. brown sugar
1/2 tsp. cinnamon

*Whisk together the flour and baking powder; set aside.

*In a large bowl, stir together the pumpkin, oil, eggs, spices, sugar, baking soda and salt, until smooth.

*Gently stir the flour into the pumpkin mixture just until combined.

*Place in muffin tin fitted with papers and top each one with a piece of cream cheese and sprinkle with a topping of the sugar, brown sugar and cinnamon.

*Bake at 350 degrees for 20-30 min.