Pumpkin Cream Cheese Brie Muffins

I absolutely love pumpkin. Is it really obvious? Because if it isn't, here is another pumpkin recipe.
My mom makes a variety of filled muffins with cream cheese, however I wanted to jazz them up a bit. Brie was the right answer, it adds just a touch of savory to this sweet treat (although there's not a whole lot of sweet in this muffin aside from the sweetness of the squash/pumpkin).

Pumpkin Cream Cheese Brie MuffinsYield 12-15 muffins
Cream Cheese Filling· 4 oz cream cheese· 4oz soft Brie· 1/4 cup powdered sugar· 2 T honeyWhip together cream cheese, Brie, honey and sugar very well. Use a mixer or food processor. When it is all combined, pop it back in the fridge to stay cold while you prep the rest of the muffins. Having this mixture as cool as possible will prevent the cream from melting away too much during baking.
Muffins· 1/2 c sugar· 1/2 c vegetable oil (could be reduced to 1/4 c)· 1 cup pumpkin puree· 2 eggs· 1c all-purpose flour· ¾ c whole wheat flour· 1/2 tsp baking soda· May need to add extra water if batter seems too thick. Pumpkin Spice· 1 1/2 tsp cinnamon· 1/2 tsp ginger· 1/2 tsp nutmeg· 1/4 tsp cloves
Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl. Then plop the flour, baking soda, and pumpkin pie spices on top of this blended wet mixture. Stir well to incorporate and fully mix everything together.
Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 Tablespoons of batter into the bottom of each muffin. Make sure this batter is spread thinly and evenly across the bottom of each muffin tin.

Next, distribute a spoonful (approx 1 Tablespoon) of the cream cheese filling in each.Finally, evenly distribute the remainder of the batter over the top of the cream cheese. Approx 2-3 Tablespoons each is what we came out with.
Bake at 350F for 20-25 minutes. Let cool before you eating, unless you are ready to deal with a molten center.
These also freeze really well. If they last that long!