cheesecake filled pumpkin muffins

Ingredients

for the filling

• 8 oz package cream cheese (room temp)
• 1/2 cup powdered sugar
• 1 egg white
• 1/2 tsp vanilla

for the cake

• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup oil
• 1 tsp vanilla

Instructions

1_ Preheat oven to 350, and line a 12 cup muffin tin with baking liners.

2_ Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.

3_ In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt.

4_ In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.

5_ Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture.


6_ Bake at 350 for 25 minutes, until the tops are springy

7_ got this when I was pregnant around June 2012. ya I'm a baking fatty lol