Pumpkin Cream Cheese Muffins

Ingredients:

• 1 1/4 cup all purpose flour
• 1/2 cup Carrington Farms Brewer's Barley Flour
• 1 1/2 tsp pumpkin spice
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup white granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup Carrington Farms Organic Coconut Oil, melted and cooled
• 1/3 cup milk, at room temperature
• 1 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• Pumpkin seeds, chopped
• Carrington Farms Gluten Free Baking Spray

Cream Cheese Filling:

• 8 ounces cream cheese, at room temperature
• 1/4 cup granulated white sugar
• 1 tsp milk

Directions:

1. In a large bowl, whisk together the sugar, Carrington Farms Virgin Organic Coconut Oil, pumpkin puree, milk and eggs until well combined.
2. In a separate bowl, mix all dry ingredients together and whisk them into the wet ingredients until you have a smooth batter with no lumps.
3. Place 12 paper muffin cups in a muffin pan and spray inside each cup with Carrington Farms Gluten Free Baking Spray. Divide the batter up into the muffin cups.
4. For the cheesecake filling, beat all ingredients together with a mixer, then place the mixture in a piping bag. 
5. Insert the tip of the piping bag about halfway into each muffin and fill it to the top.
6. Sprinkle with pumpkin seeds. Bake at  350°F for about 15-20 minutes, until a toothpick inserted in the muffin part comes out with just a few crumbs stuck to it. 
7. Allow the muffins to cool for 15-20 minutes in the pan, then serve and enjoy!