Cream Cheese Filling-

• 1/4 C sugar
• 1 1/2 Tbsp softened butter
• 4 Ounce cream cheese
• 1 Egg yolk
• 1/2 Tsp lemon juice

Gingerbread Muffins-

• 1 3/4 C flour
• 3 Tsp ground ginger
• 2 1/4 Tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 Tsp ground cloves
• 3/4 Tsp baking powder
• 1/4 Tsp baking soda
• 1/4 Tsp salt
• 1/4 C canola oil (or softened butter)
• 1/2 C light brown sugar
• 3 Tbsp molasses
• 3 Tbsp honey
• 2 eggs
• 1 C buttermilk
• Reserved cream cheese filling

Cream Cheese Filling-

1. Combine sugar and butter in an electric mixer and beat on low speed until there is no lumps. Add cream cheese, mixing on medium speed for 3 minutes.
2. Reduce speed to low and add egg and lemon juice. Mixing until smooth.
3. Refrigerate at least 2 hours, up to three days, until ready to use.

1. Pre-heat oven to 325º F. Prepare muffin pan with 12 liners and set aside.
2. Sift flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt into a bowl and set aside.
3. Combine oil or butter, brown sugar, molasses, honey and egg in an electric mixer. Mix on medium speed until combined. Reduce speed to low and add buttermilk, until combined.
4. Add flour mixture, mix on low until combined. Scrape the sides of mixer and mix an additional 30 seconds. Batter will be slightly lumpy.
5. Scoop batter into prepped muffin pan, filling 3/4 full.
6. Place cream cheese filling in a piping bag, insert pipping tip into center of each muffin swirling on the surface.
7. Bake for 20-25 minutes until top of muffin is firm when touched.
8. Let them cool and enjoy!