Chocolate Castles as wel

These will be called Cupcakes in our house, as I am so not a muffin person, but would eat these no matter what they are called. If they are not served and waiting for us at the Wedding Feast in Heaven, I don’t know what would be….they are heavenly! I ate one with butter melted all over it, as soon as I could put the pot holder down and get a napkin out. Honestly, they are just so good. Perfect for breakfast with butter and jam. For lunch, I would just eat one, just plain, while I am making sandwiches. Then for dessert at night, I think I will frost them with a little buttercream frosting. That makes them the perfect little muffin, snack, dessert for the Fall Season! Every day I scan FaceBook for new recipes and this one caught my attention. Then my daughter saw it on FB and tagged me saying that she wished I would make them. So here they are folks, I think you’re gonna like this.

Ingredients (this made 21 muffins for me, but maybe you could get about 23 if you didn’t fill the cups as full as I did)

1 3/4 cup flour

1 tables (yes tables not teaspoon) pumpkin pie spice

1 teas baking soda

1/2 teas salt

1 (15 oz) can pumpkin (pure pumpkin puree, not pumpkin pie mix that has added sugar and spices already in it)

1 cup sugar

1/2 cup light brown sugar, packed

2 large eggs, room temp

1/2 cup oil (vegetable)

1 tables vanilla (there it is again, not teas)

Cream Cheese Filling

8 oz softened cream cheese

1 egg yolk

1/4 cup sugar

2 teas vanilla

Preheat oven to 375. Place paper liners in cupcake pan. In a medium bowl, whisk flour, baking soda, salt and pumpkin spice. Set aside.

In a large bowl, combine sugars and pumpkin and whisk together until there are no lumps. Add the eggs and oil and vanilla. Whisk until batter is smooth and combined. Add flour mixture slowly, whisking until no more lumps are there and batter is mixed thoroughly.

In a medium bowl, with electric mixer cream together the cream cheese, egg yolk, sugar and vanilla. Beat until smooth.

Using a large cookie scoop or measuring cup, fill each cupcake liner 2/3 full with the pumpkin mixture. Then place about 1 1/2 -2 teas of cream cheese mixture on top. Swirl with a toothpick into pumpkin batter.

Bake 18-20 minutes or until muffin tests done. Let cool (I didn’t do this, as I just couldn’t wait. I slapped on a dab of butter and grabbed my glass of tea and gobbled it upI