Makes 24 muffins
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
1 Tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
½ cup canola oil
½ cup applesauce
1 cup granulated sugar
2 cups canned pumpkin puree
8 oz. cream cheese, softened
1 cup powdered sugar
Using a handheld mixer, combine cream cheese and powdered sugar. Use a small cookie scoop or spoon to portion out 24 cream cheese dollops on a parchment-lined tray and place in the freezer for 1-2 hours or until hardened.
Preheat oven to 350 degrees F. Line two standard 12-cup muffins tins with paper liners or spray with non-stick cooking spray.
In a medium bowl, combine flours, spices, salt, and baking soda. Set aside.
In a large bowl, whisk together the eggs, oil, applesauce, sugar, and pumpkin puree until well combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Fill each muffin cup with a spoonful of batter, do not fill the cups yet. Place a dollop of cream cheese mixture from the tray in the freezer into each of the cups. Press lightly into the batter. Top with another spoonful of batter, being careful to fill each cup evenly with batter.
Bake for 18-20 minutes or until a toothpick comes out clean. Remove from tins and let cool on a wire rack.
Nutrition analysis per serving: 200 calories, 8 g fat, 4 g protein, 28 g carbohydrate, 2 g fiber, 150 mg sodium
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