Whole Grain Pumpkin Muffins

• 1 cup White Whole Wheat Flour
• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 3 teaspoons Pumpkin Spice
• 1/4 teaspoons Ground Clove
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Ginger
• 1-1/2 cup Canned Pure Pumpkin Puree
• 1 whole Large Egg
• 2 Tablespoons Olive Oil
• 1 teaspoon Vanilla Extract
• 1/3 cups Pure Maple Syrup
• 1/2 cups Packed Brown Sugar
• 1/2 cups Almond Milk (any Milk Is Fine)
• FOR THE GLAZE:
• 4 ounces, weight Reduced-fat Cream Cheese, Softened
• 1 cup Powdered Sugar
• 2 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F.
2. In a small bowl, combine flours, baking powder, baking soda, and spices.
3. In a medium bowl, whisk together pumpkin puree, egg, oil, and vanilla. Add maple syrup, brown sugar, and milk and whisk well. Gently stir in flour mixture, being careful not to over-mix.
4. Divide evenly among lined or greased muffin tins (I got 14 muffins). Bake for 18 minutes or until a toothpick can be removed cleanly.
5. For the cream cheese glaze:
6. As muffins cool, beat softened cream cheese, powdered sugar, and vanilla until smooth. Pour into a resealable bag and snip a tiny bit of the corner off. Drizzle over muffins. Enjoy!

flour, allpurpose, baking powder, baking soda, pumpkin spice, ubc, ubc, ground ginger, egg, olive oil, vanilla, maple syrup, brown sugar, almond milk, cream cheese, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/breads/whole-grain-pumpkin-muffins-2/ (may not work)