Preheat the oven to 350°F. Line the muffin pan of your choice with cupcake liners or lightly grease the pan. You can also use a non-stick cooking spray.
In the bowl of an electric mixer, add cream cheese, white sugar, brown sugar. Mix on medium-high until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating after each addition. Add pumpkin, vanilla extract, and milk. Mix until blended together, about 2 minutes.
In another bowl mix the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine.
Slowly blend the dry ingredients into the pumpkin mixture with the mixer set on low.
Fill the muffin cups 3/4 full and bake for 16 to 18 minutes. Turn the pan in the oven halfway through baking. Muffins are done when a toothpick inserted into the center comes out clean.
Turn the muffins out on a cooling rack.
When cool, dust with powdered sugar.
Notes
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.