Pumpkin Cream Cheese Duffin Recipe

Preparation

1. Preheat the oven to 360°F. Place the frozen pastry on a parchment-paper-lined baking tray and allow it to thaw for 10-15 minutes.
2. Once the pastry is pliable, place the pasty over the muffin cup and push the center inward to the bottom.
3. Return the cup or muffin tin to a parchment-lined baking tray and bake for 20-22 minutes. Let cool thoroughly before proceeding.
4. A cavity will form within the center of the muffin. Fill the inside with pumpkin whipped cream cheese. Top with icing and fall sprinkles. 

Pumpkin Whipped Cream Cheese

1. Combine the heavy whipping cream and powdered sugar in a chilled mixing bowl. Beat on high (with a whisk attachment, if available) until peaks form and the mixture is thick and whipped. Set aside. (If you prefer, skip this step and use a ready-made whipped topping).
2. In a separate bowl, combine the softened cream cheese, canned pumpkin, vanilla, cinnamon, and nutmeg. Mix on medium speed until combined.
3. Fold the whipped topping into the pumpkin mixture. Transfer to a piping bag when ready.