Whole Wheat Pumpkin Cream Cheese Muffins

100% whole wheat, sweetened with dates, filled with sweet cream cheese and topped with out of this world cinnamon pepita crumb topping.

Wet Ingredients:
1 + 1/4 cups pumpkin puree (not pumpkin pie filling)
1/2 cup almond milk, unsweetened (any milk works)
1/2 cup egg whites or 2 large eggs
9 Medjool dates, pitted
1 tsp pure vanilla extract

Dry Ingredients:
2 cups whole wheat flour (I also recommend spelt flour)
1 tbsp pumpkin pie spice
2 tsp baking powder, aluminum free
1 tsp baking soda
1/2 tsp salt

Filling:
3/4 cup cream cheese, organic (low fat if you wish)
2 tbsp maple syrup

Cinnamon Pepita Topping:
1/4 cup pumpkin seeds
2 tbsp quick or rolled oats
2 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp cinnamon
1/8 tsp salt

View the full recipe at iFOODreal →