The hardest part is waiting for muffins to cool! 1 box TJ’s Pumpkin Bread & Muffin Mix 1 jar TJ’s Pumpkin Butter 2 eggs 1/4 c vegetable oil 1/4 c water 1 8 oz. block TJ’s cream cheese, softened. 1 small box cheesecake flavored pudding mix 1 c chopped pecans Combine the softened cream cheese and the pudding mix. Beat with electric mixer until mixture is creamy not grainy. Place mixture onto a sheet of plastic wrap and with both sides up, roll mixture into a log shape. Place into freezer for 2 hours. Combine TJ’s Pumpkin Bread & Muffin Mix with TJ’s Pumpkin butter, the eggs, oil and water in a mixer. Mix until just combined. Divide batter among 12 muffin cups. Take cream cheese log out of freezer. Slice 1/2 inch thick slices and cut each slice in half again. Gently push slice halves into batter and top with a sprinkling of chopped pecans. Bake at 350° for 20 minutes. Allow to cool for at least 10 minutes.