Pumpkin Cream Cheese Muffins

Ingredients

• 1/2 cup white whole wheat flour

• 3/4 cups all-purpose flour

• 3/4 cup raw sugar

• 1 tsp baking soda

• 2 tsp pumpkin pie spice

• 1/4 tsp nutmeg

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 1.5 cups canned pumpkin (not pumpkin pie filling)

• 2 Tbsp coconut oil

• 1 large egg

• 1.5 tsp vanilla extract

• baking spray

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Cream Cheese Topping:

• 5 oz 1/3 less fat cream cheese

• 2 Tbsp raw sugar

• 1 large egg yolk

• 1 tsp vanilla extract

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Directions:

• Preheat oven to 350˚F.  Line muffin tin with paper liners and lightly spray liners with baking spray for easy removal.

• In a medium bowl whisk together flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. 

• In a large mixing bowl beat together pumpkin puree, oil, egg, and vanilla at medium speed until thick.

• Add flour mixture to the wet mixture, then blend at a low speed until combined; don't over mix.

• Fill 12 cupcake liners evenly with batter. 

• Then make the cream cheese topping.  Beat the cream cheese until smooth.  Slowly beat in the sugar, egg yolk, and vanilla extract until combined.

• Drop about a Tbsp of cream cheese topping on top of the batter in each muffin liner. Using a toothpick gently swirl the topping into the batter.

• Bake on the center rack for 24 minutes, or until a toothpick in the center comes out clean.

• Let them cool before serving.