The other day I was on About a Mom’s website and saw a recipe for what looked like the most amazing Pumpkin Spice Cream Cheese Muffins and I had to try them. When I started the recipe, I decided to make a few changes. While some were small changes, some were larger changes. I was so happy with the results, especially after the kids kept sneaking them when they would come in and out of the kitchen. That right there is a the sign of a good recipe.
These muffins are made with whole wheat but even the kids couldn’t tell. Some of them are extremely fussy. By changing the sugar to agave syrup, the muffins are so moist and delicious, you can’t tell that there is anything healthy about them. If you want to see the different changes from About A Mom’s recipes, please check hers out here.
Chocolate Chip Pumpkin Spice Muffins with Cream Cheese Filling
8 ounces of Cream Cheese softened
2 cups and 1 tablespoon of blue agave nectar
2 1/2 cups whole wheat flour
2 /2 teaspoons of pumpkin spice
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 cup packed pumpkin
1/3 vegetable oil or coconut oil
1/2 teaspoon vanilla oil
1/2 cups chocolate chips
Preheat oven to 375 degrees. Spray muffins pans lightly or use cupcake wrappers.
Mix together the cream cheese, 1 tablespoon of agave and 1 egg in a small bowl. Set aside.
In a large bowl combine 2 cups of agave nectar, flour, salt, baking powder, baking soda, and pumpkin pie spice. After combining, make a well in the center.
Lightly beat egg, pumpkin, oil and vanilla in a medium sized bowl. Pour into the well.
Mix together with a fork until combined. Do not over mix.
Fold in chocolate chips
Fill each muffin cup half way full. Add a layer of the cream cheese mixture, and then top with the muffin batter.
Bake for 20-25 minutes, or until a toothpick comes out clean.