Pumpkin pancake muffins with maple cream cheese swirl

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

Filling:

• 2 oz. cream cheese softened
• 2 tablespoons. pure maple syrup
• 2 tablespoons. powdered sugar

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Preparation

• 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.

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