Pumpkin Cheesecake Cupcakes

INGREDIENTS

CUPCAKES:

• 1 cup all-purpose flour
• 1 teaspoon pie spice
• 1 teaspoon leaven 
• ½ teaspoon cinnamon
• ½ teaspoon bicarbonate of soda 
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup sugar
• ⅓ cup sugar , packed
• ½ cup oil 
• 2 large eggs

CHEESECAKE FILLING:

• 4 ounces cheese , at temperature 
• ⅓ cup sugar 
• ½ teaspoon pie spice

CREAM CHEESE FROSTING:

• 1 (8 ounce) block cheese , temperature 
• ½ cup butter, temperature 
• 1 teaspoon vanilla 
• 2 cups sugar 

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners; forgot .
2. CHEESECAKE FILLING: within the bowl of an electrical mixer fitted with paddle attachment, beat cheese , sugar and pie spice on medium speed until combined and creamy; forgot .
3. CUPCAKES: during an outsized bowl, combine flour, pie spice, leaven , cinnamon, bicarbonate of soda , nutmeg and salt.
4. In another large bowl, stir/whisk together pumpkin puree, sugars, oil and eggs. 
5. Drop 2 teaspoons cheese filling into the center of each cup. Place into oven and bake for about 18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and funky completely before frosting.
6. CREAM CHEESE FROSTING: during an outsized bowl, add cheese , butter and vanilla. Beat with an electrical hand-mixer on medium speed until well combined. Gradually blend in sugar . Frost cooled cupcakes then enjoy!