Pumpkin Cream Cheese Muffins   

Ingredients

• 1 ¹⁄₂ cups gluten-free all-purpose flour  
• 1 pkg Pumpkin Cheesecake Mix   
• 1 tsp baking powder  
• 1 tsp baking soda 
• 1 egg
• 1 can (14 oz/398 ml) pumpkin purée 
• ¹⁄₄ cup unsalted butter, melted
• 1 ¹⁄₂ tsp vanilla extract, divided 
• ¹⁄₂ brick (8 oz/250 g) cream cheese, softened  
• 3 tbsp icing sugar 

Preparation

1. Preheat oven to 350° F. Lightly oil two Muffin Makers.
2. In a large bowl, combine flour, mix, baking powder, and baking soda. Add egg, pumpkin, melted butter, and 1 tsp vanilla; mix until well combined. Set aside.
3. In a medium bowl, beat cream cheese, remaining 1⁄2 tsp vanilla, and icing sugar. Transfer to a piping bag or a Ziploc bag with the corner snipped.
4. Divide batter evenly between muffin wells, about 1⁄3 cup per well (they will be very full). Place the tip of the piping bag into the muffins one at a time and fill inside with cream cheese, evenly distributing between all the muffins and leaving a little dollop on top of each.
5. Sprinkle muffins with pumpkin seeds, if desired.
6. Bake 23–25 min, or until a toothpick inserted into the muffin comes out mostly clean. Let cool 10 min, then unmold to Cooling Racks to cool completely.