Pumpkin Cream Cheese Muffins

Pumpkin Muffins with Cream Cheese

Muffins:

• 1 1/2 cups all purpose flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon powder
• 1 tsp ground ginger
• 1/2 tsp grated nutmeg
• 1/4 tsp ground clove
• 1/4 tsp salt
• 1 cup pumpkin purée
• 1 cup coconut sugar
• 1/2 cup vegan yogurt
• 1/2 cup olive oil

Cream Cheese Filling

• 1 (8 oz) package vegan cream cheese
• 1/4 cup maple syrup or honey
• 1 tbsp all purpose flour

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

Make the pumpkin batter: Whisk the flours, baking powder, baking soda, salt, and spices together in a large bowl. Set aside. In a medium bowl, whisk the coconut sugar, pumpkin, oil, yogurt, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.

Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the flour, vanilla extract, and honey until combined. Transfer to a piping bag.

Pipe about a tablespoon of cream cheese filling into the center to the muffins and swirl to the top. Bake in the oven for 5 minutes at 425. After 5 minutes, lower the temperature to 350 degrees Fahrenheit and bake for an additional 15 minutes, flipping the tray halfway through. Allow to cool and enjoy!