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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 3.0 g
  • Cholesterol: 46.3 mg
  • Sodium: 243.9 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.6 g

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

Submitted by: BRAVE_NEW_ME

Introduction

Healthified from the "standard" recipe on file by replacing white flour with whole wheat flour, oil with pumpkin puree (in addition to the pumpkin already in the recipe), and reducing the sugar by 1/4.

And then Starbucks inspired me to add the cream cheese...

If going 100% whole grain flour isn't your thing, feel free to use white flour (that's what was in the original recipe) or substitute half whole grain and half white flour. The all whole grain recipe does have a very earthy taste, but personally, I think that complements the pumpkin beautifully.

Unless you've used other recipes that replace fats with fruit puree, you may be surprised at how thick the muffin batter is. Don't worry, that's normal. They'll turn out very moist all the same.
Healthified from the "standard" recipe on file by replacing white flour with whole wheat flour, oil with pumpkin puree (in addition to the pumpkin already in the recipe), and reducing the sugar by 1/4.

And then Starbucks inspired me to add the cream cheese...

If going 100% whole grain flour isn't your thing, feel free to use white flour (that's what was in the original recipe) or substitute half whole grain and half white flour. The all whole grain recipe does have a very earthy taste, but personally, I think that complements the pumpkin beautifully.

Unless you've used other recipes that replace fats with fruit puree, you may be surprised at how thick the muffin batter is. Don't worry, that's normal. They'll turn out very moist all the same.

Number of Servings: 12

Ingredients

    1.5 cups whole wheat flour
    .75 cup sugar
    1 tsp baking soda
    .5 tsp salt

    1.5 cups pumpkin puree
    2 eggs (beaten)
    1/4 cup water
    .75 tsp cinnamon
    .75 tsp nutmeg
    .75 tsp allspice

    4 oz. low-fat cream cheese

    12 paper baking cups

Directions

(1) Preheat oven to 325 F.
(2) Combine flour, sugar, salt, and baking soda.
(3) Combine pumpkin, eggs, water, and spices.
(4) Gradually add dry ingredients to wet, mix well.
(5) Divide into 12 baking cups.*
(6) Cut cream cheese into 12 equal squares.
(7) Press a cream cheese square into top of each muffin.
(8) Bake approximately 30 minutes.**
(9) Let cool and then enjoy!

* I'm sure you could make these without the baking cups, but you'd probably need to grease the muffin tin. With the paper cups, you can get away with skipping that grease. =D

** Muffins are done when they past the clean toothpick test. Poke the muffin, not the cream cheese!

Number of Servings: 12

Recipe submitted by SparkPeople user BRAVE_NEW_ME.





TAGS:  Snacks |

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Member Ratings For This Recipe

  • These were really tasty. The pumpkin did help with the dense-ness of whole wheat flour muffins. I added a teaspoon of vanilla to the cream cheese and mixed it before putting it into muffins for added sweetness. - 3/7/11

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