Step 1

In a large mixing bowl combine the ginger, cinnamon, molasses, oil, milk and 3 eggs until smooth. Stir in the spice cake mix.

Step 2

In another bowl whisk together the cream cheese, 1 egg, sugar, and pumpkin puree.

Step 3

Pour spice mix batter into prepared or lined muffin tins, until about halfway full. Top tins with pumpkin cream cheese batter.

Step 4

Use the tip of a knife or a skewer to swirl the pumpkin cream cheese batter into the gingerbread.

Step 5

Bake at 350F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.