Easy Pumpkin Cream Cheese Muffins

Made with a mix

(I used a mix from Trader Joe's)

1 jar Pumpkin Butter (10 oz.)

(I used Trader Joe's Pumpkin butter)

2 eggs

1/4 c vegetable oil

1/4 c water

1 8 oz. block cream cheese, softened.

2 T of mix from a small box of cheesecake flavored pudding mix

1 c chopped pecans

Combine the softened cream cheese and the half of 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 Pumpkin Bread & Muffin Mix with 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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