Stuffed Pumpkin Muffins

Combine cream cheese and powdered sugar by mixing in a small bowl. Place into a sheet of plastic wrap and roll into a 10-inch long 1-inch wide roll. Twist the ends of this roll and place in the refrigerator for at least an hour.

Meanwhile, combine the butter, flour, white sugar and cinnamon in a small bowl with a pastry cutter or fork to make the streusel mix. This should resemble large grainy sand. Set aside.

Mix together the cake mix, pumpkin puree and pumpkin pie spice in a large bowl using a hand or stand mixer.

Once the cream cheese mixture has had time to harden, fill the paper lined muffin tins halfway full with the cake batter mixture. Cut a 1/2 by 1/2 inch section of the cream cheese log and place on the cake batter that is in the muffin cup. Top with another scoop of cake batter dough. Sprinkle about a tablespoon of streusel mix on top. Press lightly so it adheres to the muffin.

Bake in a 350ºF oven for about 25 minutes.

Enjoy with a large glass of milk.