Pumpkin Cream Cheese Muffins

Well, I know I said I was going to put A Chinese recipe on here however I have a very sick kiddo on my hands today, so I will not be cooking today. Boo!!! I did however make the muffins last night, so it is easy for me to get the recipe up with no hassle....The boys are sleeping anyway, so I have a bit of free time. :) Now, back to the muffins.....can I just say, these are AMAZING!! Andy and I have been eating them like crazy! I love pumpkin and cream cheese together, so to have a healthy muffin that has them both is awesome! Seriously! I love pumpkin stuff!! Not to mention they have chia seeds in em...very good for you! So, if you could eat pumpkin on a daily basis like me and the hubs, I highly recommend you whip up a batch of these!!


 Batter Ingredients

2 Tbs Chia Seeds
1 1/2 C Whole Wheat Flour
2 Tsp Cinnamon

 1 Tsp Nutmeg
1 Tsp Ground Clove
2 Tsp Baking Soda
1/2 Tsp Salt
16 Oz Organic Pumpkin Puree
1/4 C Plain Kefir (or plain yogurt)
2 Eggs
1/2 C Maple Syrup
1/2 C Raw Honey
1 Tbs Vanilla

Filling Ingredients

1 Egg
2 Tbs Honey
8 Oz Softened Cream Cheese


Directions

Mix all dry ingredients in one bowl and all wet in a separate bowl. Then mix the wet into the dry. Set aside and make the filling. whip all three ingredients together until well blended. Grease a muffin tin and fill each cup half way with batter, then put a spoonful of filling on top and finish off each with another spoonful of batter so it is layered up with batter, filling and then batter. Bake at 350 degrees for 25 min. This recipe makes 12 muffins. I did have a little bit of extra batter so I made myself a huge muffin in a pot pie dish. :)