Pumpkin Cream Cheese Muffins

Ingredients

• 1½ cups (121 g) rolled oats (quick or old fashioned)
• 2 tbsp (14 g) ground flaxseed
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1½ tsp (6 g) baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ¼ cup (64 g) almond butter
• 6 tbsp (128 g) honey
• 2 tsp (10 ml) vanilla extract
• ¾ cup (175 g) canned pumpkin

• 6 oz (170 g) cream cheese, softened
• 1 egg yolk
• ¼ cup (48 g) cane or granulated sugar

1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
2. Add the oats, ground flaxseed, cinnamon, nutmeg, ginger, baking powder, baking soda and salt to a high speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
3. Add all of the remaining muffin ingredients, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
4. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. In a medium-sized bowl, beat the cream cheese until it becomes smooth. Add the egg yolk and sugar, and continue beating until all of the ingredients become well combined. Top each muffin with 1 tablespoon (15 g) of the cream cheese mixture, and use a toothpick to gently swirl it into the batter.
5. Bake for 22–24 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.