Pumpkin Eggnog Filled Muffins

What a great Muffin to celebrate the arrival of Fall and the abundance of Pumpkins.
This is an adapted recipe from The Kitchn.

Here's what you'll need:
Preheat the oven to 375 degrees.
Line a 12 cup muffin tin with paper liners, sprayed lightly with a non stick vegetable cooking spray.

Filling:
8 oz. Cream Cheese, room temperature.
2 Egg Yolks
1/4 C Granulated Sugar
1 tsp Vanilla
1 TBS Dark Rum
3/8 tsp Nutmeg
1/8 tsp Cinnamon

Muffins:
1/2 C Butter, melted and cooled
2 Eggs
1 1/3 C Pure Pumpkin
1 C Brown Sugar
2 TBS Dark Molasses
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
A Dash of Black Pepper


Filling directions.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Neat until creamy smooth.
Add:
Egg Yolks
Sugar
Beat for 3 minutes
Add:
Vanilla
Rum
Nutmeg
Cinnamon
Beat just until incorporated.

Muffin directions.
In a large mixing bowl:
Melted Butter
Eggs
Pumpkin
Whisk well, by hand
Add:
Brown Sugar
Molasses
Whisk until smooth.
Gradually Add:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Black Pepper
Whisk just until combined.
Remove 3/4 C of Batter , set aside.
Spoon the remaining batter evenly among the muffin cups.
With a spoon, create a cavity in the center of the batter and fill the cavities with the Filling mixture.
Top each muffin with 1 TBS of the reserved Batter.

Bake for 25 minutes.
Remove the pan to a rack and cool for 10 minutes.
Remove the muffins and transfer them to the rack to cool completely.

Enjoy!
Peace in the Kitchen!