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Pumpkin Muffins with Cheesecake Filling


1½ cups white whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-teaspoon pumpkin pie spice
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1-teaspoon vanilla extract
1 cup canned pumpkin (My favorite brand of canned pumpkin is Farmers Market Organic Pumpkin)
⅓ cup melted coconut oil

Cheesecake filling:
1 (8-ounce) package low-fat cream cheese, softened
1 egg
½ teaspoon pure vanilla extract
¼ cup sugar



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