8 oz "Cream Cheese" (I use tofutti)
3 C Flour
2 C Sugar
4 t Pumpkin Pie Spice
1 t cinnamon
1 t ground cloves
1 t nutmeg
1 t baking soda
1 t salt
pinch of cardamon
2 C can or cooked pumpkin (pure, not pie filling)
1 1/4 C Veg Oil
4 "eggs" (I used ENER-G egg replacer which calls for 1 1/2 teaspoon to 2 tablespoons warm water)
1 t Vanilla extract
1/4 C powdered sugar
Chopped Walnuts or Pecans
Make "cheese cake cream cheese": 8oz of the cream cheese mixed with 1t vanilla extract and 1/4 C powdered sugar. Place mass on aluminum foil and shape into a ball and put in freezer. LET FREEZE FOR A COUPLE HOURS
Preheat oven 350 F, Grease muffin tins.
Stir together dry ingredients. In a separate bowl, Mix together pumpkin, oil, and egg mixture. Stir this into the dry mixture.
Fill the muffin tins halfway full with mixture. Take out "cream cheese" from freezer. Slice with a knife and Put on top of muffin (enough to fill 'er up 1-2 t). Sprinkle on Chopped nuts ( I like pecans because they are delicious when toasted). Bake 20-25 minutes. LET MUFFINS COOL BEFORE SERVING!!!!!!