Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 133.8
Total Fat 3.2 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.6 g
Cholesterol 19.2 mg
Sodium 163.8 mg
Potassium 113.8 mg
Total Carbohydrate 20.9 g
Dietary Fiber 1.3 g
Sugars 1.2 g
Protein 5.6 g
Vitamin A 46.7 %
Vitamin B-12 2.4 %
Vitamin B-6 1.9 %
Vitamin C 1.2 %
Vitamin D 0.5 %
Vitamin E 1.7 %
Calcium 5.4 %
Copper 4.9 %
Folate 8.8 %
Iron 6.7 %
Magnesium 3.7 %
Manganese 17.4 %
Niacin 4.5 %
Pantothenic Acid 2.3 %
Phosphorus 11.9 %
Riboflavin 7.7 %
Selenium 9.8 %
Thiamin 9.3 %
Zinc 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lite Pumpkin Cream Cheese Muffins

View the full Lite Pumpkin Cream Cheese Muffins Recipe & Instructions
Submitted by: RUNNING2LIVE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lite Pumpkin Cream Cheese Muffins

46 calories of Flour, white, (0.10 cup)

25 calories of Pecans, (0.03 cup, chopped)

18 calories of Cream Cheese, Fat Free, (18.92 grams)

17 calories of Brown Sugar, (0.02 cup, packed)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of Pumpkin, canned, without salt, (0.06 cup)

3 calories of Egg white, large, (0.17 serving)

2 calories of Vanilla Extract, (0.17 tsp)

2 calories of Motts Natural Apple Sauce, 4 oz snack cup, (0.04 cup)

1 calories of Cinnamon, ground, (0.17 tsp)

0 calories of Baking Soda, (0.04 tsp)

0 calories of Splenda, (0.75 tsp)

0 calories of Splenda, (1 tsp)

0 calories of Splenda, (3 tsp)


Nutrition & Calorie Comments  

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. Submitted by:
AMANDALOREN
(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. Submitted by:
MOVINMOUNTAINS
(10/28/09)
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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! Submitted by:
ERINBEAR80
(2/27/08)
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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. Submitted by:
AEDESTREE
(1/5/08)
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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. Submitted by:
RABIDHAMSTER87
(11/3/07)
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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? Submitted by:
BSHIVLER
(10/19/07)
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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! Submitted by:
RIDGEYMALIA
(10/17/07)
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This is great. I like anything made with pumpkin anyway. And now I can have it without all the fat and calories. Submitted by:
JACKIELEE4
(10/14/07)
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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 		Submitted by:
SPRUY1DR
(10/11/07)
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Has anyone tried to make this with soy flour to cut down on carbs? Submitted by:
TANCFAN
(10/11/07)
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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! Submitted by:
AASLP___
(10/7/07)
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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! Submitted by:
FLORANISSEN
(10/5/07)
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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. Submitted by:
FADEASTRIDE
(10/4/07)
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This souds yummy. I love to low calorie count. I will make it. Submitted by:
WOLF2CHASE
(10/4/07)
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