Recipe via Gourmadeathome. Ok….maybe because I was born in the fall I am very partial to it. I love all things that have to do with this season, from fashion to food! These pumpkin cream cheese muffins are the perfect treat for this Halloween, fall feeling weekend! Happy Friday, enjoy your weekend!

Pumpkin Muffins

1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste (I like mine with almost a tablespoon of spice!)
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree or (fresh pumpkin puree)
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

Cream Cheese Filling

1/2 cup whipped cream cheese
1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Stir the dry ingredients into the wet ingredients, being careful not to over mix. Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.