Pumpkin Cream Cheese Muffins

Thursday mornings are muffin breakfasts, usually served with fruit or applesauce. Last week we tried a new one, and we all agreed this recipe is a keeper! Note that we used three different kinds of sweeteners because we are experimenting with both unrefined sugars and sugar alternatives. When you see these in the recipe, you can certainly substitute what we used for white sugar.

Pumpkin Cream Cheese Muffins

Makes 3 dozen

2 c sucanat
2 1/2 c soft whole wheat flour (or a combo of whole wheat/all-purpose)
4 t cinnamon
2 t baking soda
1 t salt
6 eggs, divided
1 1/2 c coconut oil
2 c canned pumpkin
16-oz cream cheese, softened
2/3 c Xylitol

Combine 2 cups sucanat, flour, cinnamon, baking soda, salt, 4 eggs, oil, and pumpkin; set aside. In a separate bowl, combine cream cheese, Xylitol, and remaining eggs. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon of topping mixture (see below). Bake at 350 degrees for 15-18 minutes.

Topping:

1/2 c Turbinado
1/2 t cinnamon
6 T flour
4 T butter

Combine until crumbly.