• Preheat oven to 350°F and line muffin pans with paper liners.

Pumpkin Muffins

• In a large mixing bowl, beat or whisk together the pumpkin, eggs, sugar, canola oil and vanilla extract until smooth.
• Stir in the all purpose flour, wheat flour, baking soda, baking powder and cinnamon until fully combined.
• Using a large scoop, fill muffin cups ¾ full.

Cream Cheese Swirl

• In a stand mixer or with hand beaters, cream together the cream cheese and sugar until smooth and creamy.
• Add the egg and beat until smooth.
• Using a small scoop or a tablespoon, drop dollops of cream cheese on top of each muffin.
• Using a chopstick, toothpick or butter knife fold the pumpkin batter over the cream cheese 2-3 times to create a swirled top.
• Bake the muffins for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool in pan 5 minutes, then remove to cool completely.