If you don't put frosting on it, it's considered a muffin and not a cupcake. Which makes it an acceptable breakfast food.
- 2 eggs
- 1 1/2 cups sugar
- 1/2 cup oil
- 1 cupped canned pumpkin
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon each ginger, nutmeg, cloves, and allspice*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces cream cheese, softened
- 1 egg
- 1 tablespoon sugar
Cook Time: 20 minutes
Yield: 24 muffins
* 1 tablespoon pumpkin pie spice can be substituted for these 5 spices listed above
- Preheat the oven to 350ºF. Place 24 muffin liners in muffin tins (or if you don’t have muffin liners, just grease the pans with shortening.)
- Mix the first four ingredients in a large bowl for 1 minute until well mixed. In a separate, medium bowl, combine the remaining batter ingredients. Add this mixture to the large bowl all at once and stir until moistened.
- In a small bowl, combine all of the ingredients for the filling. The softer the cream cheese, the better: if it is too hard, the filling will have chunks in it (which will melt in during baking, so it’s not a big deal).
- Divide half of the batter equally among the 24 muffin tins. Spoon the filling evenly between the muffins on top of the batter. Top each with the remaining muffin batter.
- Bake 18-20 or until the tops or the muffins just begin to darken.