Cream Cheese Pumpkin Muffins

 These muffins are made with whole grains, nourishing whole eggs, and full-fat cream cheese & butter - a much healthier choice than store-bought pasties.   

Ingredients

• 1 stick unsalted butter, softened
• 8 oz. cream cheese, softened
• 1 cup canned pumpkin or your own pumpkin puree
• 1/4 tsp. each of ginger, cloves and nutmeg
• 1/2 tsp. ground cinnamon
• 1/3 cup brown sugar or Agave Nectar
• 3 eggs
• 1 Tbl. baking powder
• 2 1/3 cups whole wheat flour (may use your favorite whole-grain flours or gluten-free flours.) 

Topping

• 2 Tbl. raw sugar or Xylitol
• 1/2 tsp. ground cinnamon 

Instructions

Preheat oven to 400 degrees. Paper or grease 2 muffin pans. Cream together cream cheese and butter. Mix in spices and sugar. Add pumpkin and eggs. Slowly mix in flour, baking powder, and baking soda. Put batter into the muffin tins, and sprinkle with topping. Bake 20 min, or until an inserted toothpick comes out clean.