1 can (15 oz.) pumpkin puree
1 box spice cake mix
1 cup apples, peeled & shredded
brown sugar & cinnamon cream cheese
Preheat oven to 350 degrees. In a mixing bowl add pumpkin puree. Whip it to make it light and airy. Fold in the shredded apples and then the cake mix. Place paper liners in muffin tins and then fill each with batter. Smooth the top of each muffin with a wet spoon. The batter is thick. Scoop out a place in the center of each muffin, and drop in one teaspoon of cream cheese per muffin. Bake 20-25 minutes or until done.
Comments: This recipe is based off on Rochelle's favorite muffin from Starbucks and sounded so simple and delicious, but of course I made a few changes. First off, I didn't have a spice cake mix in my pantry but I did have a yellow cake mix. To that I added 1 tsp. of pumpkin pie spice. This didn't make it as spicy as the spice cake would be but I think I like it better. It isn't overpowering. The next change I made was to use plain cream cheese which I added about 1/4 cup brown sugar and 1/2 tsp. cinnamon. I probably put a bit more cream cheese than the 1 teaspoon called for but that turned out good too.