Naturally-Sweetened Pumpkin Cream Cheese Muffins

• FOR THE MUFFINS:
• 1/2 cups Plain Greek Yogurt
• 1/4 cups Canned Pumpkin Puree
• 2 Large Eggs
• 12 Medjool Dates
• 1 teaspoon Vanilla Extract
• 2 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 2 teaspoons Pumpkin Pie Spice
• FOR THE FILLING:
• 6 ounces, weight Light Cream Cheese
• 2 Tablespoons Agave Nectar
• FOR THE TOPPING:
• 1/4 cups Raw Pepitas
• 1 Tablespoon Agave Nectar
• 1 Tablespoon Coconut Oil
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Salt

1. For the muffins:
2. Preheat oven to 350 F (177 C) and generously spray a 12-count standard size muffin tin with cooking spray. Line with baking cups (optional). Set aside.
3. In a food processor/powerful blender, process yogurt, pumpkin puree, eggs, dates and vanilla until smooth.
4. In a large bowl whisk flour, baking soda, baking powder, salt and pumpkin pie spice. Slowly add wet ingredients from the blender and mix until just combined. Do not over mix.
5. In a separate bowl combine the filling ingredients and mix well.
6. In a small bowl combine ingredients for the pepita topping and mix to combine.
7. Fill each tin (paper cups are optional, but since there is no oil in the batter, I recommend using them) almost full with batter. I used an ice cream scoop. Make a small well in the middle of each muffin and add 1 teaspoon of cream cheese filling. Top with pepita topping.
8. Bake at 350 F (177 C) for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.
9. I adapted the recipe from iFoodReal.

muffins, greek yogurt, ubc, eggs, dates, vanilla, whole wheat flour, baking soda, baking powder, ubc, pie spice, filling, cream cheese, ubc, coconut oil, ground cinnamon, ubc

Taken from tastykitchen.com/recipes/breads/naturally-sweetened-pumpkin-cream-cheese-muffins/ (may not work)