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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Cream Cheese Filling:
8 oz softened Cream Cheese, 1/2 cup Sugar, 1 tsp Vanilla
Muffin:
2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoon Cinnamon, 1 teaspoon Ground Ginger, 1/2 teaspoon Ground Allspice, 1/3 cup unsalted butter, melted and cooled, 1 can pumpkin puree, 1 teaspoon vanilla, 1 egg, lightly beaten
Instructions: 1. Preheat oven to 350 degrees. 2. Combine cream cheese, sugar and vanilla until smooth. Cover and chill until firm. 3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and spices. 4. In a medium– sized bowl, whisk together the pumpkin, melted butter, vanilla and egg. 5. Make a well in the middle of dry mixture and pour the wet mixture into the bowl. Stir with large spoon until just combined and there are no dry pockets. 6. Fill 12 prepared muffin tins evenly with the muffin mixture. (about 2/3 full) 7. Make a well in each muffin and put a heaping teaspoon of cream cheese mixture in each one. 8. Bake for 19 minutes or until toothpick comes out clean. Cool 10 minutes in the tin, then take out and cool completely