Whole Grain Pumpkin Muffins

Preheat oven to 350ºF.

In a small bowl, combine flours, baking powder, baking soda, and spices.

In a medium bowl, whisk together pumpkin purée, egg, oil, and vanilla. Add maple syrup, brown sugar, and milk and whisk well. Gently stir in flour mixture, being careful not to over-mix.

Divide evenly among lined or greased muffin tins (I got 14 muffins). Bake for 18 minutes or until a toothpick can be removed cleanly.

For the cream cheese glaze:
As muffins cool, beat softened cream cheese, powdered sugar, and vanilla until smooth. Pour into a resealable bag and snip a tiny bit of the corner off. Drizzle over muffins. Enjoy!