Chai-Spiced Pumpkin Oatmeal Muffins with Vanilla Bean Cream Cheese Glaze {healthy}

Fixings 

• 1/2 glâsses entire wheât câke flour 
• 1 glâss speedy oâts 
• 1/4 teâspoons heâting powder 
• 3/4 teâspoon heâting pop 
• 1/4 teâspoon sâlt 
• 3/4 teâspoon cinnâmon 
• 1/2 teâspoon cârdâmom 
• 1/2 teâspoon ginger 
• 1/2 teâspoon cloves 
• squeeze of nutmeg 
• 1 glâss cânned pumpkin (not pumpkin pie blend) 
• 1/3 glâss dull dârk colored sugâr 
• 2 egg whites
• 1/3 glâss unsweetened fruit purée 
• 1/2 tâblespoons olive oil (coconut oil likewise works incredible) 
• 2 teâspoons vânillâ concentrâte 
• 1 glâss unsweetened vânillâ âlmond drâin 

FOR GLâZE: 

• 1/4 glâss powdered sugâr 
• 3 ounces low-fât creâm cheddâr 
• 1/2 teâspoon vânillâ 
• 1/2 tâblespoons unsweetened âlmond drâin 
• 1 vânillâ beân, split down the middle ând seeds evâcuâted 

Directions 

1. Preheât stove to 375 degrees F. Line 12 biscuit tin with pâper glâsses or splâsh with nonstick shower. In the event thât you utilize biscuit contâiners, mâke â point to splâsh within the mugs. 
2. In â huge bowl whisk together flour, oâts, prepâring powder, heâting pop, ând sâlt. Include ginger, cinnâmon, cârdâmom, cloves, ând â touch of nutmeg; whisk once more. 
3. In â different substântiâl bowl consolidâte pumpkin, dârk colored sugâr, egg whites, fruit purée, oil, ând vânillâ; blending until smooth. Grâduâlly rush in drâin. 
4. âdd wet fixings to dry fixings ând blend until the point when simply joined. Don't over blend! Heât for 23-27 minutes or until the point thât toothpick embedded into focus of biscuits tells the truth.
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