Pumpkin Cream Cheese Muffins

I got this recipe from my friend Christy, they are a take-off on the Starbucks muffins. Really, these are so sweet they are more of a cupcake than a muffin I think! I followed her recipe exactly this time, but in the future I would add in some whole wheat flour and use less sugar. Also, Ryan liked it but I found the cream cheese has a weird flavor from the cooking, more mild and not tangy like I like :) But he loved them!

Makes 24 Muffins

3 cups flour

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp ground Cloves

4 tsp pumpkin pie spice (I didnt have the blend but I had all the elements to it (ginger etc)

1 pinch cardamon, optional (did not have any, omitted)

1 tsp Salt

1 tsp Baking Soda

4 eggs

2 cups sugar

2 cups pumpkin (I used 1 can, close enough)

1 1/4 cup vegetable oil

8 oz cream cheese

chopped pumpkin seeds, pecans, or walnuts (optional) I omitted

Preheat oven to 350.
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
Mix all ingredients together (except cream cheese and nuts). Fill muffin tins (greased or paper cups) half full. Put cream cheese disc in the middle, pressing down. 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. Do not touch the cream cheese until it cools