1 15 oz.can pumpkin puree (not pumpkin pie filling)
2Tbsp.molasses
1 1/4cupsvegetable oil
Chopped walnuts or pumpkin seeds
Instructions
Stir together cream cheese, powdered sugar and vanilla extract until well combined. Place on a piece of waxed paper, parchment or plastic wrap. Form into a long log that isn't wider than a muffin cup. Wrap and place in the freezer for an hour.
Meanwhile, preheat oven to 350 degrees F. In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another bowl, whisk together eggs, sugar, pumpkin, molasses and vegetable oil. Add wet mixture to dry ingredients and stir until just combined.
Line 24-muffin cups with muffin tins or spray with nonstick spray. Divide muffin batter evenly among the muffin cups, a little over half full. Remove cream cheese roll from freezer and cut evenly into 24 discs. Place a cream cheese disc on top of each muffin and press down lightly. Do not press it so far that it's covered with batter. Sprinkle with chopped nuts or seeds Bake for 20 to 25 minutes or until a toothpick comes out clean from the batter (not the cream cheese). Let cool for 5 minutes in the pan before removing. Cool completely on a cooling rack.