Oh boy are these good!  They are not super sweet and the cream cheese in the center is very creamy and savory so this is a great brunch muffin.  If you wanted to make them more desert-like you’d probably want to add more sugar to the batter and mix the cream cheese with powdered sugar to taste to make kind of a spice cake/icing centered muffin.

If you are sugar free you could add honey or bananas for sweetness.  You can leave off the sugar sprinkle on top too (it makes a delicious crunchy top!).  Alternatively, you could sprinkle some honey-soaked oats on top.

I’ve only begun to play with gluten free so I can’t help you there.  I’ll try them out with coconut flour some day.

Healthy Pumpkin!

I used canned pumpkin as it is June in Ohio!  In the fall when the pumpkin is in season this will be even better (I’ll update then!).  NOTE this is NOT pumpkin pie filling but straight pureed pumpkin.

Pumpkin is a super food including:

• Pumpkins owe their bright Orange color to the carotenoids present in them. Carotenoids are free radical fighters and along with two other antioxidants in pumpkin, Lutein & Zeaxanthin, fight premature aging, and protect agains cardiovascular disease.
• Pumpkin is high in Vitamins A and C as well as Magnesium, Potassium and Zinc – Pumpkin is a rich source of Vitamin A. Regular consumption of pumpkin (both seeds and flesh) can promote the health of your eyes and boost your immune system remarkably.
• Pumpkin is a high fiber food.

2 organic eggs

3/4 cup plus more for sprinkling organic sugar (I used coconut sugar)

1/2 cup melted butter

1/4 cup organic plain yogurt

3/4 cup puréed pumpkin

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1 tsp pumpkin pie spice (or add nutmeg)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 1/2 cups organic all-purpose flour

1/2 cup ground flax

1/4 stick of cream cheese

1. Using a mixer combine eggs, sugar and yogurt.  Add pumpkin.  Mix well then add spices.  I used significantly more than listed!  Start with 1/2 tsp and taste then add more to taste.  I ended up with more ginger and cinnamon.  Cloves are very strong so go slow there!

2.  Mix dry ingredients (salt, baking powder, baking soda, and flour) in separate bowl.  Add dry ingredients in 3 parts alternating with a portion of the butter so that you end with the addition of the last of the butter.  Mix until combined.  Add flax and mix.

3.  Cut cream cheese into 1/2 cubes (roughly).  Keep it in the refrigerator until just before this step os it is easier to cut.

3.  Spray oil in muffin pan add batter to each muffin till 1/2 full.  Then add square of cream cheese; press lightly into batter.  Top with remaining batter to top of muffin tin.

4.  Shake/tap muffin pan to level out batter and make sure the cream cheese is “hidden”.

5.  (Optional) sprinkle with sugar

6.  Bake at 375 degrees for 18 minutes.  Place on wire rack to cool.  Eat warm so the cheese is gooey!