Pumpkin Cream Cheese Muffins Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1/2 cup white whole wheat flour, King Arthur 3/4 cups unbleached all purpose flour, King Arthur 3/4 cup raw sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups canned pumpkin, not pumpkin pie filling 2 tbsp coconut oil 1 large egg 1 1/2 tsp vanilla extract CREAM CHEESE TOPPING: 2.5 oz cream cheese 1 tablespoons raw sugar 1 large egg yolk 1 teaspoon vanilla extract
			Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside. Makes 12 cup cakes...... In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined. Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter. Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let them cool before serving.