Pumpkin Cream Cheese Muffins

It's PUMPKIN SEASON!!!!! YAY for pumpkin season! This is a recipe I've posted before (HERE), but I've tweaked it and worked on the cream cheese part and it's SO MUCH BETTER. I loved these muffins before and now DROOOL.  I didn't have pumpkin seeds though and I think they would take these over the top.

I made 24 muffins and baked some mini muffins to freeze for Bento packing also.
Find the updated version of this Pumpkin Spiced Cheesecake Muffin HERE

Give Peas A Chance Pumpkin Cream Cheese Muffins

3 cups flour
2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp vanilla
one cardamom seed grated (I didn't have any ground up already- about 1/8 to 1/4 teaspoon depending on what you like)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil
*Cream cheese filling
Chopped nuts** (pumpkin seeds,walnuts, pecans) (optional)

 *Cream cheese filling
8 ounces cream cheese
1 egg
1/3 cup sugar
1 teaspoon vanilla

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, or fill the tins 3/4 of the way and just top with cream cheese mixture. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins, plus some mini muffins

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