Pumpkin Muffins with White Chocolate Cream Cheese

Preheat oven to 350 F (175 C). Line 14 cups of standard sized muffin tins with paper liners and set aside.

In a large bowl, using a wooden spoon or spatula, mix together the pumpkin, oil and sugar. Stir in the eggs, cinnamon, allspice, salt and baking soda. Stir in half of the flour, then stir in the milk and finally the remaining flour. Divide among muffins cups, filling each 3/4 full.

Bake for about 15 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven when done.

For the filling: In a mixing bowl using an electric mixer on medium speed, beat the cream cheese until smooth. Add the melted white chocolate and continue to beat until the chocolate is completely incorporated into the cream cheese. Scrape down the sides of the bowl as needed. Add the softened butter and beat until the butter is incorporated, about 2 minutes. Add the powdered sugar and beat until the mixture is smooth and fluffy.

To fill the muffins: Transfer the filling to a piping bag with the tip of your choice. Using a paring knife, cut holes in the top of each muffin to remove the center core, but don’t cut all the way through. Fill the holes with frosting, place the cut out muffin back in the hole and top the muffin with a coating of frosting. Finish off with a small handful of hazelnuts.