Spiced Pumpkin Cream Cheese Cupcakes

This is from a recipe that was posted before, but it's even better now with a cream cheese filling! I made these with my little sister Kelly (also known as the monkey) and she ate about half of them in one day. This is the monkey about to eat a cupcake whole with the wrapper and all:

Cupcake batter:

2 cups pumpkin puree

2 cups sugar

4 eggs

3 cups flour

3 tsp cinnamon

3 tsp ginger

1/2 tsp cloves

3/4 tsp nutmeg

1 tbsp baking soda

1 1/2 cup vegetable oil

1/2 cup honey

Cream Cheese Filling:

1-8 ounce stick cream cheese

1 egg

1/3 cup sugar

1/8 tsp salt

1. Preheat the oven to 350° F. Line a standard muffin/cupcake pan with liners. 

2. Combine sugar, pumpkin and eggs until smooth. 

3. In another bowl mix together flour, spices and baking soda. In another bowl mix together oil and maple syrup. 

4. Alternately add the dry and the wet ingredients till fully incorporated. 

5. Fill cupcake liners half way with the pumpkin batter.

6. Mix the cream cheese filling until creamy and drop one rounded teaspoonful into the center of each cupcake tin.

7. Bake for about 20 minutes until a toothpick can be removed cleanly from the center of a cupcake.