Cheesecake Stuffed Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Batter:Buttermilk, lowfat, 2 cup *Country Choice Organic Old Fashioned Oats, 1 cup Ginger, ground, 1 tsp Nutmeg, ground, 1 tsp Salt, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp *Wheat flour, white, bread, enriched, 1 cup *Wheat flour, white, all-purpose, unenriched, 0.75 cup *Splenda Brown Sugar Blend, 1/4 cupVanilla Extract, 2 tsp Egg substitute, liquid (Egg Beaters), 0.5 cup Pumpkin, canned, without salt, 1.75 cup Egg substitute, liquid (Egg Beaters), 1 cup Filling:Egg substitute, liquid (Egg Beaters), 0.25 cup Vanilla Extract, 1 tsp *Philadelphia Fat Free Cream Cheese, 8 oz Honey, 0.25 cup Topping:Walnuts, 1 cup, chopped Brown Sugar, 1 tsp packed
Combine Buttermilk and Oats and soak overnight. Preheat oven to 350 degrees. Add the rest of the batter ingredients until well blended. In a separate bowl mixing filling ingredients til combined. Spray muffin cups with cooking spray and add 1 tbsp muffin batter in each cup. Then add 1 tsp on filling, and top with 2 tbsp of batter to stuff the muffins. Top each muffin w walnuts and 1/2 tsp reg brown sugar. Bake for 30 minutes until toothpick comes out clean.
Serving Size: 1 large muffin
Number of Servings: 18
Recipe submitted by SparkPeople user JULWHEELER.
Serving Size: 1 large muffin
Number of Servings: 18
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 197.7
- Total Fat: 5.3 g
- Cholesterol: 3.6 mg
- Sodium: 385.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.0 g
- Protein: 8.3 g
Member Reviews