Ahhh Black Friday is here!!! Found an awesome silicone muffin pan on sale!! Woohooo Had to come up with something to put in there!! Since I had some left over pumpkin puree left why not pumpkin muffins?!?!?! I love the combo of cream cheese and pumpkin, so theres a surprise inside! 🙂

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup canola oil
1 package (3 ounces) cream cheese, cut into 12 cubes



1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter


In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter.
 For topping, combine brown sugar, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.