Pumpkin Muffins with Cream Cheese Filling

What was planned to be bread...... became muffins.....

BUT NOT ANY MUFFINS.......

Pumpkin Cream Cheese Filled Muffins......

This is attempt #1 at this recipe, and I ASSURE you that I will be re-inventing this as a bread...... and maybe even muffins again..... as these ARE tasty little devils..... but there is always room for improvements!!!!

I used my food processor, but I imagine you could use the OLD SCHOOL approach and hand mix them with an electric mixer......
(Who doesn't just LOVE the ol' mixer???)
 You always, without fail, have a chance at reenacting your child hood by licking the beaters!!!!!!

In the big bowl of the processor goes:

1C Pumpkin Puree

1/2C Cashew Butter

1/2C 0% plain Greek Yogurt

2/3C Spelt Flour

2/3C Coconut Flour

1/4C Almond Milk

 pinch of Baking Soda

10 packs Stevia

1Tbsp Cinnamon

1 Tbsp Nutmeg

****This is now your muffin mix****
 Place 12 paper muffin cups in tin ( or lightly grease your tin) Spoon half the mixture between the cups, leaving the other half to top after the "filler"

In the small bowl of the processor goes:

1/2C 0% Plain Greek Yogurt

1/2C Fat free or low fat Plain Cream Cheese

Splash Vanilla

1Tbsp Honey

2 Packets Stevia

****This is now your filler******

Spoon 1 tsp of cream cheese filler onto each muffin

Top with remaining muffin batter and BAKE @350 for 22-25 minutes

Nutrition Per muffin ( yields 12)

115 calories

11g carbs

3g fibre

6g pro

4g fat