Pumpkin Cream Cheese Muffins

3 cups flour (I sometimes use a mix of white and whole wheat pastry, but all white works great, too)
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
0.25 teaspoons ginger
1 teaspoons salt
1 teaspoons baking soda
4 medium eggs
2 cups sugar
2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
1.25 cups oil
8 ounces cream cheese


Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.

Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.