Pumpkin Cream Cheese

Ingredients

• 0.3 tsp allspice 
• 0.5 tsp double-acting baking powder 
• 0.5 tsp baking soda 
• 4 TBSP brown sugar 
• 1  brownie mix prepared
• 4 TBSP butter melted
• 1.3 cups buttermilk (*I used powdered)
• 0.5 c pumpkin pie filling/mix canned (not pumpkin pie filling)
• 4 TBSP pumpkin puree canned
• 15 oz pumpkin puree canned
• 0.5 c chocolate chips mini
• 18 servings chocolate chips mini
• 0.5 tsp cinnamon 
• 1 box cinnamon (I use Ghirardelli or Duncan Hines)
• 1 tsp cinnamon 
• 6 oz cream cheese softened
• 8 oz cream cheese softened
• 1  eggs 
• 2  egg whites 
• 2  eggs 
• 1.3 cup flour all-purpose
• 2 TBSP flour 
• 1 box chocolate cake mix 
• 0.3 cup granulated sugar 
• 0.5 cup pumpkin 
• 0.5 tsp pumpkin pie spice 
• 1 tsp pumpkin pie spice 
• 0.3 tsp salt 
• 0.3 cup sugar 
• 1 tsp vanilla 
• 0.3 tsp vanilla extract pure
• 2 TBSP water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Beat all ingredients together until smooth. Refrigerate.Preheat a skillet over medium heat. Coat pan with no stick spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
3. Add dry ingredients to wet ingredients and blend with mixer until smooth.
4. Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until golden brown.
5. Serve warm with syrup.Preheat oven to 35
6. Grease an 8-inch x8 inch square metal pan.
7. Mix brownie batter and cinnamon in bowl.In separate bowl, beat together cheesecake batter.
8. Spread about 2/3 of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.
9. Bake for 40 minutes, or until center is set.Cool completely on wire rack and chill before cutting and serving!Preheat the oven to 37
10. Spray the insides of your muffin liners with no stick pray, otherwise the muffins will stick to the paper.
11. Place in muffin tins.In a large bowl, whisk the egg whites until a little foamy.
12. Add in the remaining ingredients and stir until well-blended. Use an icecream scooper to fill prepared baking cups.
13. Bake for about 18-20 minutes until a toothpick comes out clean.
14. Sprinkle with a few mini chocolate chips as soon as they come out of the oven!
15. Remove from pans and let cool on a rack.