Pumpkin Muffins with Cream Cheese Filling

There is a hint of fall in the air and that has me super excited for cooler weather, warmer clothes and PUMPKIN! So last evening, I went into the kitchen to see what I could come up with and these muffins were the result of my experiment. I was quite pleased with the results, but try them yourself and see what you think . . .

INGREDIENTS:
1 stick butter (softened)
1 cup brown sugar
2 large eggs
1 ~ 6 oz. container of plain Greek yogurt
1 ~ 15 oz can pumpkin
1/2 cup buttermilk

DRY INGREDIENTS:
1 1/4 cup whole wheat flour
1 1/4 cup plain white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

FILLING:
1 8 oz package cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 375 degrees.

Mix all dry ingredients together and set aside.

In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time and beat well. Add Greek yogurt and pumpkin and stir well.

In a separate bowl, beat cream cheese and sugar together. Add vanilla and stir well.

Add half of the dry ingredients into the pumpkin mixture and STIR well (do not use beaters). Stir in buttermilk. Add remaining dry ingredients and stir until moistened. Divide batter into 12 muffin cups, either lined with paper or sprayed with cooking spray. Using a small spoon, make a well in the batter of each muffin. Spoon cream cheese mixture into center of each muffin. I used an ice teaspoon and had a little of the cream cheese mixture left over. Reduce heat to 350 degrees and place muffins in center of oven for 20 to 22 minutes. Remove from oven and allow to cool on wire rack.