Pumpkin Cream Cheese Cupcakes

Ingredients (makes 12):

• All purpose flour 3 cups

• Cinnamon 3 teaspoons

• Nutmeg 1.5 teaspoon

• Ground cloves 1.5 teaspoon

• Ground ginger 1 teaspoon

• Salt 1 teaspoon

• Baking soda 1 teaspoon

• Sugar 1 1/3 cup

• Pumpkin 2 cups

• Oil 1 cup

• Eggs 4

• Cream cheese 8 oz (1 block)

Tools:

• Cupcake pan

• Cupcake liner

• Wax paper

• Measuring cups

• Measuring spoons

• Mixing bowls

• Whisks

• Baking spatulas

• Flour Sifter

Method:

• Preheat oven to 350F

• Put block of cream cheese on a piece of wax paper, shape into a long log

• Cut log of cream cheese up into small circles that equal to 1-2 teaspoons

• Mix all ingredients together except for cream cheese

• Fill muffin mold 3/4 full

• Put cream cheese circles in the middle, press down

• Bake at 350F for 25 minutes, until a toothpick comes out clean from the muffin part, do not touch the cream cheese

• Let cool in pan for 5 minutes, remove to rack to cool completely

• EAT!!!

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