Pumpkin Cream Cheese Muffins (Sydnee's favorite)

In large mixing bowl, combine:

1 (29-ounce) can Libby’s pumpkin
1-1/3 cups granulated sugar
1-1/3 cups brown sugar

In separate bowl, combine:

2-1/2 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Add dry ingredients to pumpkin mixture. Mix together.

Add:

6 large eggs
1-1/4 cups canola oil

Mix well.

Filling:

1 (8-ounce) package cream cheese, softened
1-1/2 Tbsp. powdered sugar
3 Tbsp. milk

Mix until the filling is a creamy mixture.

Fill greased or paper-lined muffin tins approximately 3/4 full. Using a pastry bag, squeeze a dollop of cream cheese mixture into the center of the batter in each cup.

Bake 20 minutes at 325-350 degrees (approximately 340 degrees).

Makes 3 dozen muffins. (I only had enough filling for 2 dozen muffins.)