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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.8
  • Total Fat: 3.2 g
  • Cholesterol: 19.2 mg
  • Sodium: 163.8 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.6 g

View full nutritional breakdown of Lite Pumpkin Cream Cheese Muffins calories by ingredient
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Lite Pumpkin Cream Cheese Muffins

Submitted by: RUNNING2LIVE
Lite Pumpkin Cream Cheese Muffins

Introduction

Celebrate Fall with this delicious, light recipe. Celebrate Fall with this delicious, light recipe.
Number of Servings: 12

Ingredients

    TOPPING
    1/3 c. chopped pecans
    1/4 c. splenda
    1/4 c. brown sugar (or you can use splenda brown sugar blend)
    1 tb. cinnamon
    BATTER:
    1 1/4 cups all-purpose flour
    3/4 cup splenda
    1/2 tsp baking soda
    2 tsp pumpkin pie spice
    1 egg
    2/3 cup canned pumpkin
    1/2 cup natural applesauce
    1 tsp vanilla extract
    FILLING:
    1 (8 ounce) package fat free cream cheese
    2 egg whites
    1 teaspoon vanilla extract
    3 tablespoons splenda

Directions

Preheat oven to 350 degrees.

Pam the muffin pan you plan to use.

Mix topping ingredients together in a separate bowl and set aside.

In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)

In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.

Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.

Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.


All calorie information was obtained by the SparkPeople recipe calculator. Because there was some question, I'm including the calorie count information below.


TOPPING
1/3 c. chopped pecans (270 cal.)
1/4 c. splenda (24 cal.)
1/4 c. brown sugar (207 cal.)
1 tb. cinnamon (12 cal.)
BATTER:
1 1/4 cups all-purpose flour (569 cal.)
3/4 cup splenda (72 cal.)
1/2 tsp baking soda (0 cal)
2 tsp pumpkin pie spice (10 cal.)
1 egg (75 cal.)
2/3 cup canned pumpkin (56 cal.)
1/2 cup natural applesauce (25 cal.)
1 tsp vanilla extract (12 cal.)
FILLING:
1 (8 ounce) package fat free cream cheese (218 cal.)
2 egg whites (34 cal.)
1 teaspoon vanilla extract (12 cal.)
3 tablespoons splenda (18 cal.)

Total calories - 1564/12=134 cal. ea.

Number of Servings: 12

Recipe submitted by SparkPeople user RUNNING2LIVE.






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Member Ratings For This Recipe


  • Good
    2 of 2 people found this review helpful
    Alright. I added a little more pumpkin and spice after reading other comments, which I think helped, but I only had enough batter for 7 muffins! Does have an odd texture - maybe more fat would be better. I'm using the leftover filling, topping and canned pumpkin in my oatmeal - delicious! - 2/27/08

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  • 2 of 2 people found this review helpful
    I think if you added back in some of the fat they would be better. I though they tasted funny and gummy when cold. When still warm they were edible barely. The suagr free part was fine, the pumpkin part did not taste of pumpkin and overall I should have thrown them out 2 out of the 20 people liked. - 1/5/08

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  • Very Good
    2 of 2 people found this review helpful
    This recipe was good but be very careful with the amounts the recipe says to use..i.e. only fill muffin cups 1/4 full before putting in pumpkin batter because you will end up without enough to cover the rest of the muffins! - 11/23/07

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  • Good
    2 of 2 people found this review helpful
    They were good. Not a lot of pumpkin flavor.
    Maybe if i make them again i will use less of the filling so there is more pumpkin. All in all they were good. - 11/13/07

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  • Incredible!
    2 of 2 people found this review helpful
    These are fantastic!!! definately hits the spot when craving something sweet - 11/13/07

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  • Incredible!
    2 of 2 people found this review helpful
    These were great! I put the Fat Free Cream Cheese Frosting from another recipe on instead of the topping. Very nutritious too because of the pumpkin. Lots of vitamins! Even better refridgerated. - 11/3/07

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  • O.K.
    2 of 2 people found this review helpful
    It was decent. Not much of the pumpkin flavor and won't satify your sweet tooth alone. The cream cheese filling was FANTASTIC and I would make that to top something else. You have to eat them like within a day of making them or they start to taste wierd. - 10/29/07

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  • Incredible!
    2 of 2 people found this review helpful
    I really enjoyed these! I made them with whole grain flour though which made them taste more like whole wheat than pumpkin, but still good. I'm a little concerned though about the nutritional info by the previous post? Is this info correct? - 10/19/07

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  • Incredible!
    1 of 1 people found this review helpful
    THis is very GOOD! Makes a nice breakfast or snack.So good it doesn't need anything else. - 11/28/08

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  • Incredible!
    1 of 1 people found this review helpful
    These tasted great. I had a hard time making them look pretty, but they were delicious. - 12/8/07

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  • Very Good
    1 of 1 people found this review helpful
    These muffins were delicious. I liked the cream cheese filling w/o it being baked though. Not sure how I would pipe it in..Also, when I figured the nutrition info, it came out to about 180 calories per muffin (12 servings). My picky husband loved them too! - 10/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made these and they were great. I will definately make them again for the holidays! - 10/15/07

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  • Incredible!
    1 of 1 people found this review helpful
    OMG I LOVED these muffins, even my kids liked them - 10/15/07

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  • Good
    1 of 1 people found this review helpful
    These muffins were pretty good...I thought they would taste a little more like pumpkin than they did. It seemed like the bottoms were underbaked, next time I might try baking the bottoms a little bit before putting the cream cheese on top. - 10/14/07

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  • Incredible!
    1 of 1 people found this review helpful
    much better the second time! - 10/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made these last night! They are great! Everyone at work are loving them as we speak. No one can believe they are low fat!!!
    Thanks for the recipe - 10/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    They were amazing!! Everyone loved them :) (Was able to substitute oats for pecans) - 10/9/07

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious. I'm going to tweak the topping to my own taste/texture preferences next time (I think it would be better with less sugar and cinnamon and a little butter instead). I'm already thinking of making more tomorrow to have enough to freeze and eat for snacks! - 10/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty! Next time I make these, I am considering piping in the frosting after they bake for a little creamier texture. - 10/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe is wonderful! I love to try different muffin recipes because I always have breakfast on the go and muffins travel well! My husband even loved this recipe and he doesn't usually like it when I make healthy "substitutes" in my recipes. I will definitely make these again!!!!! - 10/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was soo yummy it seemed too good to be true that it was soo low in calories. My kids and hubbie loved it too. I made it with Splenda and it turned out fantastic. I've really been craving a pumpkin roll lately and this hit the spot! - 10/5/07

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  • Very Good
    1 of 1 people found this review helpful
    I was missing a couple ingredients (namely, applesauce and Splenda) so I made it somewhat higher in fat/calories thanks to traditional baking ingredients. But still. Oh my goodness, so good. I'll be making these for the rest of fall, no doubt. - 10/4/07

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  • It was good. That is all. - 3/4/13

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  • These were pretty good. I cut the topping and filling ingredients in half, because the first batch I made had double the topping and filling needed for 12 muffins. The batter, however, was the perfect amount. - 10/25/11

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  • awesome recipe, everyone loved them!!!! - 10/21/11

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  • I thought these were good, but way to sweet for me. I made a second batch that didn't have the topping and it was better for my taste. Plus without the topping it dropped the calories to only 87 calories each. - 10/30/09

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  • This was my first foray into splenda baking and I thought these were very satisfying. I agree that the cream cheese filling would taste much better piped in. I used half whole wheat flour, low fat cream cheese, and 1/3 cup more pumpkin then called for. Not as sweet as I would have liked though. - 10/28/09

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  • 0 of 1 people found this review helpful
    I can't wait to try these muffins :) - 4/3/09

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  • 0 of 1 people found this review helpful
    I will definitely make this again but I can't figure out how to put it in as a food that I have eaten. I must be missing something. - 10/24/07

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  • Incredible!
    0 of 1 people found this review helpful
    This is great. I like anything made with pumpkin anyway. And now I can have it without all the fat and calories. - 10/14/07

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  • 0 of 1 people found this review helpful
    Has anyone tried to make this with soy flour to cut down on carbs? - 10/11/07

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  • Incredible!
    0 of 1 people found this review helpful
    Yummy! - 10/10/07

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  • 0 of 1 people found this review helpful
    This souds yummy. I love to low calorie count. I will make it. - 10/4/07

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