Delicious Pumpkin Cream Cheese Muffins

Have you seen the pumpkin cream cheese muffins at Starbucks?

I’m not gonna lie, those look so delicious and I might have had one, especially since I love all things pumpkin. However, recently the food babe did a real food investigation on that place and found some crazy findings, so I decided to try out a healthier version made with real ingredients.

Yields: 20-24 muffins

What you need:
3 C whole wheat flour
1/2 C flax meal
1 T pumpkin harvest spice
1 t salt
1 t baking soda
4 large eggs
1 t vanilla
1 C sweetener (honey, maple syrup, coconut sugar, I used sucanat)
2 C pumpkin puree (or one can)
1.5 sticks of butter (3/4 C)

Cream Cheese Filling:
1 cream cheese packet (16 ounces)
1/2 powdered sucanat (or powdered sugar)
1 t vanilla
1/2 t pumpkin harvest spice

optional: nut to sprinkle on top (I used sliced almonds)

What to do:

1. Preheat oven to 350 degrees
2. Make cream cheese filling by using a mixer to combine all ingredients, set aside
3. Combine all muffin ingredients into a large bowl, use a mixer to mix completely but not over well
4. Use paper liners or parchment paper to line a muffin tin
5. Spoon in muffin mixture into each muffin about 3/4 full
6. Top with about 1-2 tablespoons of cream cheese mixture
7. Sprinkle with almonds or nut of your choice
8. Bake for 20-25 minutes
9. Cool on a wired rack
10. Enjoy…. yum, can you smell the aroma?

I got the inspiration for these muffins here.

What is your favorite kind of muffin?