Cream cheese pumpkin muffins

It is fall season so what better than to use pumpkin, cinnamon and nutmeg flavors?

I have just finished baking these muffins and they were awesome. I kept the sugar on the low end since I don't like desserts to sweet, I like to taste the other flavors involved.

These muffins are pretty much straight forward. If you like you can skip the cream cheese filling and you will be done making these in no time however I suggest not skipping this step. The cream cheese filling adds a nice touch!

Well, nothing much I can say about these muffins so...

Enjoy!!

Here you can see how I placed the cream cheese inside the muffins and then had them sprinkled with the cinnamon sugar and pumpkin seeds :-)

Right after been baked. They were awesome!!

Here you can see the cream cheese layer.....just devine :-)

Ingredients
Makes 12 muffins

2 eggs
1 cup unrefined sugar, I used 3/4 cup. You can use regular sugar as well
1 cup pumpkin puree
1/4 cup milk, I used soy milk
1/2 cup olive oil
1 1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove

Topping

2-3 tablespoons pumpkin seeds
2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon

Filling

4 ounces cream cheese, I used 1/3 less fat, room temperature
1/3 cup confectioners sugar

Preheat oven to 350 F. Line muffin pan with muffin liners.

In a bowl mix filling ingredients and set aside. I used a hand mixer to do this.

In another bowl beat eggs, sugar, pumpkin puree, milk and oil until well incorporated. Add the the rest of the ingredients and combine.

Next fill each muffin with about a tablespoon or so of batter, just enough to cover the bottom of the liner. Place a little bit of the cream cheese mixture on top of each muffin. Divide the remaining pumpkin batter among the muffin cups, placing on top of the cream cheese to cover completely.

Sprinkle a small amount of the topping mixture over each of the muffins and bake for 20-25 minutes. Let muffins cool for about 2-3 minutes in the muffin pan, then remove muffins from the muffin pan and transfer to a wire rack to cool completely.