Pumpkin pancake muffins with maple cream cheese swirl

Name: Pumpkin pancake muffins with maple cream cheese swirl
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 6
Cuisine: En
Ingredients: 1 3/4 cup. flour (can use a combo of whole wheat and all purpose if you'd like); 2 teaspoons. baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon . salt; 1 teaspoon . cinnamon; 1/4 teaspoon cloves; 1/8 teaspoon . nutmeg; 1/2 cup. sugar; 2 tablepsoons. pure maple syrup (sorry Aunt Jemima, you're not welcome in this recipe!); 1/4 cup. plain nonfat yogurt; 1/4 cup. canola oil; 1 egg + 1 yolk; 3/4 cups pumpkin; 1/2 cup. buttermilk; 2 oz. cream cheese softened; 2 tablespoons. pure maple syrup; 2 tablespoons. powdered sugar

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Other

Very Easy

38 min

Preparation

Preparation15 min

Cook time23 min

Preheat oven 350 degrees. Prepare muffin tin with 12 liners or nonstick spray. In a small bowl, combine 3 filling ingredients until well blended. Set aside.
Make muffin batter: mix dry ingredients, flour through nutmeg, in large bowl. In separate bowl, whisk sugar with remaining wet ingredients (maple syrup through buttermilk) until combined.
Make a well in flour mixture and pour in wet ingredients. Mix only until dry ingredients become moistened - do not overmix.
Spoon 2 heaping tablespoons of batter into each muffin cup, then using 2 hands on either side of the tin, bang bottom of pan on counter to spread batter evenly.
Place about 1/2 teaspoon of cream cheese filling in each cup, and top with remaining muffin batter (about 1 heaping tablespoon more into each cup).
Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean. Cool on rack.