Pumpkin Cream Cheese Stuffed Muffins

INGREDIENTS

BATTER

1 ¾ cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

1 cup honey

1 cup packed brown sugar

1 (15 oz) pumpkin puree

2 eggs large

½ cup coconut oil

1 tablespoon vanilla extract

Cream Cheese Frosting

8 oz cream cheese

1 tablespoon honey

½ tablespoon vanilla extract

INSTRUCTIONS

Preheat the oven to 350°F. In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda, and salt.

Then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract. Mix until very well combined.

In a small bowl mix together the softened room-temperature cream cheese, honey, and vanilla extract.

Scoop about ¼ cup batter into oil-sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular-sized cupcakes.

Now heat the softened cream cheese mixture for 30 seconds in the microwave then scoop in the center of each cupcake batter about ½ tablespoon cream cheese frosting. Using a toothpick, gently swirl around.

Bake for 18-20 minutes.

Enjoy!