Pumpkin cream cheese muffins

I made these last night. They were delicious but need more cream cheese in them to be like Glauss.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

3. 3

   Put it in the freezer while you mix and fill the pans, up to an hour.

4. 4

   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.

5. 5

   Mix all ingredients together (except cream cheese and nuts).

6. 6

   Fill muffin tins (greased or paper cups) half full.

7. 7

   Put cream cheese disc in the middle, pressing down.

8. 8

   Sprinkle with 1 tsp chopped nuts.

9. 9

   Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

10. 10

    Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.