Healthier Pumpkin Cream Cheese Muffins

Servings: 12 muffins

For the Pumpkin Muffin Batter:

• 1 3/4 cup All Purpose Flour
• 1/2 cup Granulated Cane Sugar
• 1/2 cup Brown Sugar
• 1 tsp. Baking Soda
• 2 tsp. Pumpkin Pie Spice
• 15 oz Pumpkin Puree
• 1/2 cup Olive Oil
• 2 large Eggs
• 1 tsp. Vanilla Extract

For the Cream Cheese Filling:

• 4 oz Softened Cream Cheese
• 2 tbsp. Maple Syrup, or sugar
• 1 tbsp. Flour
• 1 tbsp. Milk, or heavy cream
• Pumpkin Seeds, for topping

1. Preheat oven to 350F. Using either homemade parchment paper liners or regular store-bought, line every other muffin tin. You'll bake in two batches, but if you have two pans, you can bake all at once!
2. In a bowl, whisk the flour and baking soda. Set aside.
3. In a large bowl, beat the sugars, eggs, and olive oil for 1-2 minutes.
4. Add the pumpkin puree, pumpkin spice, and vanilla. Mix well, then fold in the flour mixture just until incorporated.
5. Divide the batter between the 12 muffin liners.
6. In either a separate bowl or the bowl of a stand mixer, beat the softened cream cheese, maple syrup, flour, and milk until smooth.
7. Pipe 1/2 tablespoon dollops in the centers of each muffin, then top with pumpkin seeds.
8. Bake for 20-25 minutes, until a toothpick inserted into the centers comes out clean.
9. Let cool in the pan at least 5 minutes before enjoying!