Pumpkin Muffins (with optional cream cheese filling)

adapted from food.com

Makes 24-30

Prep time: 10 minutes

Cook time 20 minutes

Cost: $2.40 (without cream cheese. That'll cost you another .40 if you can find it on sale--thanks, Aldi)

(flour: .30, eggs: .40, sugar: .35, pumpkin: .99, oil: .20, spices: .16)

3 C all-purpose flour

1 tsp cinnamon 

1 tsp nutmeg

1 tsp cloves

4 tsp pumpkin pie spice

1 pinch cardamom (you can skip if you don't have)

1 tsp salt

1 tsp baking soda

4 eggs

2 C sugar

2 C pumpkin (about a 15 oz can)

1 1/4 C vegetable oil

Optional filling:

3 oz cream cheese, softened

1 tsp sugar

dash pumpkin pie spice

Preheat oven to 350. 

Mix all ingredients (besides optional filling) together. Don't you just love instructions like that. They make my holiday bright. 

Beat or mix cream cheese. Add sugar. Add spice. 

Plop 1/2-1 tsp into center of each muffin and push it down. Yes, you do want to push it down. I thought it'd just sink in during baking, but they kind of just stay there like a great white peak, so push them down so you've got the top of your plop of cream cheese flush with your pumpkin batter. 

Note: You don't have to do the cream cheese thing, but I was surprised at how much I liked it. It adds a little something special and takes the edge off any too-sweetness. 

Bake muffins at 350 for 20-25 minutes or until a toothpick (fork, knife, whatever) inserted comes out clean or with a few (very few) moist crumbs. 

Allow to cool. These are good warm or cool, but I did favor the cool ones just slightly.

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com