• Filling
• 8 ounces cream cheese, softened
• 3/4 cup confection sugar
• 2 tablespoons maple syrup
•   
• Batter
• 3 cups flour
• 1/2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/4 cup agave
• 1/4 cup maple syrup
• 4 eggs, room temperature
• 1 can pure pumpkin purée
• 1 1/2 cups coconut oil, melted*
•    
• Streusel
• 1/4 cup sugar
• 1/4 cup brown sugar
• 5 tablespoons flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter, cubed and chilled

Preheat oven to 350 ℉

Prepare 24 muffin tins with non stick spray or paper liners.

In a medium bowl cream together cream cheese, confections sugar, and maple syrup until fluffy and well combined. Set aside.

In a large bowl combine dry ingredients, whisk until well combined.

In a small bowl combine agave, maple syrup, eggs, pumpkin puree and coconut oil.

Fold pumpkin mixture into the dry ingredients. Incorporating until just combined. Set aside.

To make the streusel topping combine sugars, four, cinnamon, nutmeg and salt. Mix until well combined. Cut in the cold butter using a fork, pastry cutter, or your hands.

Fill each of the muffin tins half way with pumpkin batter.

Drop a tablespoon size ball of the maple cream cheese filling in the center of each muffin.

Fill the rest of the way with the remaining pumpkin batter. Sprinkle liberally with cinnamon streusel topping.

Bake for 20-25 minutes. Allow the muffins to set for at least ten minutes before serving.

* coconut oil can be replaced with canola oil