Pumpkin Cream Cheese Muffins

The hardest part is waiting for muffins to cool!

1 box TJ's Pumpkin Bread & Muffin Mix
1 jar TJ's Pumpkin Butter
2 eggs
1/4 c vegetable oil
1/4 c water
1 8 oz. block TJ's cream cheese, softened.
1 small box cheesecake flavored pudding mix
1 c chopped pecans

Combine the softened cream cheese and the pudding mix. Beat with electric mixer until mixture is creamy not grainy. Place mixture onto a sheet of plastic wrap and with both sides up, roll mixture into a log shape. Place into freezer for 2 hours.

Combine TJ's Pumpkin Bread & Muffin Mix with TJ's Pumpkin butter, the eggs, oil and water in a mixer. Mix until just combined.

Divide batter among 12 muffin cups.

Take cream cheese log out of freezer. Slice 1/2 inch thick slices and cut each slice in half again. Gently push slice halves into batter and top with a sprinkling of chopped pecans.

Bake at 350° for 20 minutes.

Allow to cool for at least 10 minutes.



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