Naturally-Sweetened Pumpkin Cream Cheese Muffins

For the muffins:
Preheat oven to 350 F (177 C) and generously spray a 12-count standard size muffin tin with cooking spray. Line with baking cups (optional). Set aside.

In a food processor/powerful blender, process yogurt, pumpkin puree, eggs, dates and vanilla until smooth.

In a large bowl whisk flour, baking soda, baking powder, salt and pumpkin pie spice. Slowly add wet ingredients from the blender and mix until just combined. Do not over mix.

In a separate bowl combine the filling ingredients and mix well.

In a small bowl combine ingredients for the pepita topping and mix to combine.

Fill each tin (paper cups are optional, but since there is no oil in the batter, I recommend using them) almost full with batter. I used an ice cream scoop. Make a small well in the middle of each muffin and add 1 teaspoon of cream cheese filling. Top with pepita topping.

Bake at 350 F (177 C) for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.

I adapted the recipe from iFoodReal.