A delicious dessert muffins with hints of spice and a creamy filling.
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Preheat oven to 400F.
Grease 14 muffin cups or use paper muffin liners.
Cream butter, sugar and molasses until light and fluffy. An electric mixer is best for this.
Add egg and pumpkin to mixture and blend well.
In a large bowl, sift together flour, salt, cocoa, baking soda, cinnamon and nutmeg.
Fold into wet ingredients, but be careful not to overmix.
Spoon batter into muffins holes so they are 3/4 full.
Bake for 12-15 minutes until the tops spring back when you press them gently.
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
Once muffins have cooled, slice them in half and spread a tsp of frosting in center. Replace the top halves and garnish with more frosting to serve.
To garnish, mix together cocoa powder and cinnamon, and sprinkle lightly or heavily over frosting.