Pumpkin Spice Cheesecake Muffins

Yes, I know what you are thinking....yet another pumpkin recipe!! But hey it is fall....you really can't go wrong with pumpkin. I have to say...this muffin recipe took me on by surprise as i was making them for thanksgiving. I had my dad and uncle louie standing beside me as i took a recipe and countinued to tweek it.  i think the best part about this dessert is truley the decadent pumpkin spice honey frosting.  To Die for!!!! Well, i hope you all enjoy it as much as my family did! Happy Turkey day!

Pumpkin Spice Cheesecake Muffins
3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
3/4 teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil ( I would like to try it using apple sauce next time)
1 3/4 cups sugar
1/4 scant cup brown sugar
3 tbsp honey
1 15 ounce can of pumpkin puree
Filling
4 ounces cream cheese, softened
4 ounces mascarpone cheese, softened
½ cup powdered sugar
Frosting
4 Oz cream cheese (room temp)
2 1/2 cups powdered sugar
2 tbsp butter (room temp)
2 tbsp honey/maple/agave (any one)
1/4 tsp nutmeg
1/4 tsp pumpkin spice
1 tbsp water or almond milk

Preheat the oven to 350°. Line muffin pans with paper liners for 24 muffins.

First start off by preparing the filling. Take your cream cheese, marscapone, and powdered sugar and mix well,  i started off making my uncle mix this by hand and we found very quickly that a hand mixer works ten times faster, especially if the cheeses are a little on the cold side. Once you have the mixture smooth and fluffy, pour into a gallon zip-lock bag and push all ingredient to the bottom until in coats the bottom of the bag. Then fold the bag forcing the mixture into a log shape. Once you have your log shape pop this is the freezer for at least an hour 2 if possible.

While you are waiting for you filling to harden up you can work on the muffin itself. Combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and set aside. In the bowl of your electric mixer, combine the eggs, the oil, the sugar and the pumpkin. Beat until well combined. Add the dry ingredients and mix on low speed until just the flour is moistened.

Once you have your muffin mixture and you cheese filling is hardened you can start filling you muffin liners.  You can start off by cutting your log into 24 equal pieces, then begin by filling your muffin liners 1/3 full. This is allow you room to put the cheesecake slice in and cover it until the muffin tin is 2/3 full. make sure to push the cheese cake filling as far down as possible or you could have cheese cake filling popping out the top in the baking stage (which happened to many of mine, but i was able to utilize frosting to cover up that oppsie). Place in the oven and bake for about 22 minutes until your toothpick comes out clean.

While, you are a waiting the completion of your muffin masterpieces. Throw in the leftover 4 ounces of cream cheese and butter and cream until both ingredient are fully incorporated. It is really important here to have the ingredients at room temperature because it will allows them to mix together better. Once you have a nice consistency begin adding the powdered sugar and then water. A fluffy mixture is the tale tell sign that the frosting is ready for its finishing touches of honey, vanilla, and spices. Beware!!! This frosting could truly be the most addicting frosting i have ever made!

For this muffin, i decided to go light on the frosting since thanksgiving is filled with so many flavorful dishes. The kids might want a little more and dad's like mine who are kids at heart.  Hee Hee!! This recipe goes out to my amazing Sue Chiefs Dad and Uncle Louie.  You guys my have been bug bug bugging me but we sure came out with something irresistible!!!  Until another day...