Pumpkin Cream Cheese Muffins
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.Submitted by: BRAVE_NEW_ME
CALORIES: 147 |
FAT: 3g |
PROTEIN: 4.6g |
CARBS: 26.9g |