Pumpkin Muffins

A little bit of fall in every bite! These are done with a little bit of a twist. Spiced with all of the flavours of fall plus a little cardamon. Stuffed with your choice of cream cheese or mascarpone.
Ingredients:
1 3/4 cups whole wheat flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 tsp cardamon
1 tsp nutmeg
1 tsp salt
1 Tbsp vanilla
1 egg
1/2 cup almond milk
1 1/2 cups pumpkin puree
1/4 cup canola oil
1/4 cup maple syrup
1/3 cup chocolate chips
1/4 cup cream cheese or mascarpone
Servings: 15 muffins
Preheat oven to 350˙F. Grease muffin tins.
In a large mixing bowl combine flour, baking soda and spices. In a medium bowl whisk together vanilla, egg, milk, pumpkin, oil and syrup. Gradually whisk wet mixture into dry mixture until just combined. Fold in chocolate chips. Spoon 3/4 of batter into muffin tins only 3/4 full. Place small amount of the cheese on top of each one (about 1/2 tsp worth). Take remaining batter and spoon on top, about 1 Tbsp worth.
Bake for 25 minutes or until toothpick inserted into centre comes out clean. Let cool for 5 minutes in tins before removing and placing on wire wrack and cool fully. Store in fridge or freezer.

Note:
If you do not want to stuff the muffins with cream cheese or mascarpone this would still turn out great! It is just a nice added touch to have a filling.
