Cream Cheese Filled Pumpkin Cupcakes

Last week, when I had a late start and I went to the Sandy Fred Meyer, and got a Starbucks along with a cream cheese filled pumpkin muffin, I thought it was too wild. The cream cheese was too sweet, there was an over usage of cream cheese, just a big glob near the top. It was very good, but I wanted to reconstruct it, so this weekend, I reconstructed the Cream Cheese Filled Pumpkin Cupcakes! 
               INGREDIENTS        ~ 2 cups all-purpose flour        ~ 1 teaspoon baking soda        ~ 1 teaspoon baking powder        ~ 1 teaspoon salt        ~ 1 teaspoon ground cinnamon        ~ 1 teaspoon ground ginger        ~ 1/4 teaspoon nutmeg        ~ 1/4 teaspoon allspice        ~ 1/4 teaspoon pumpkin pie spice        ~ 1 cup packed brown sugar        ~ 1 cup granulated sugar        ~ 1 cup unsalted butter, melted        ~ 4 eggs        ~ 14 to 15 ounces (1 can) of pumpkin puree. Directions
Preheat the oven to 350 degrees. Get out a cupcake/muffin pan and put in the liners (Or if you don't have liners, take a paper towel and some olive oil, swipe the insides of the cupcake pan so the cupcakes don't stick)These are basically pumpkin muffins... but they are cupcakes.First, in a mixing bowl, add the flour....

baking soda...
baking powder...
salt...


ground cinnamon...

ground ginger...

allspice...
pumpkin pie spice....

brown sugar...
granulated sugar...


melted butter...

4 eggs...
and the pumpkin!...
Now mix it all together with a whisk or spatula. I used both, I started out with the spatula then went to the whisk.
I didn't get any pictures of the cream cheese mixture before I put it in the cupcakes, I was rushing because I wanted to take the pictures before it got too dark... well, too LATE for that. So what I did for the cream cheese mixture, is I took 4 oz of cream cheese from an 8 oz package at first. I scraped it into a bowl and poured about 2 tablespoons of sugar into the bowl. I mixed it around and whipped nicely, and then it is ready to be put in the cupcakes. Spoon a small scoop of the cupcake batter into the cupcake liners/pan...
Scoop a little bit of cream cheese onto a spoon and scrape it on top of the pumpkin batter...and then take another small scoop of the pumpkin batter and cover the cream cheese....

Next, put them in the oven for 20-25 minutes....if you are making mini pumpkin cupcakes in the mini cupcake pan, bake them for 10-15 minutes...

Let cool, frost and enjoy! With these cupcakes, I recommend cream cheese frosting.What I also did (as you will see in the later pictures) was I mixed a little bit of pumpkin pie spice and cinnamon together, and sprinkled some onto the cupcakes to give it a cute kind of Autumn look. (My mom got some cute cupcake liners, I was excited to use them. They are super nice, double lined and have a cute pattern on them)





















I know there are a lot of pictures, but I couldn't help myself. I had to leave some out too. I am really excited with how they turned out. :)